Ramazzotti Spitzbuben cookies
Who doesn't know them? The classic Spitzbuben - a real cookie classic that should not be missed at Christmas! Today we'll show you how to bake them yourself at home.
Preparation time 70 min.
Cooking time 20 min.
Ingredients
Ingredients for 20 cookies
For the cookies
- 300 g type 405 flour
- 120 g ground almonds
- 150 g powdered sugar
- 1 pinch of salt
- 1 sachet vanilla sugar
- 200 g cold butter
For the ganache
- 150 g dark chocolate coating
- 75 ml cream
- 75 ml Ramazzotti Crema
Introduction
The term Spitzbube dates back to the 19th century and at that time was the colloquial term for spy or informer. These cookies are called Spitzbuben because of the hole (or eye in the case of Linzer cookies) in the top layer of cookies, through which you can “spy” on the jam.
In our recipe today, however, you won’t find any jam but a creamy, delicious ganache made from chocolate and Ramazzotti Crema. Have fun trying it out and don’t forget to snack!
Preparation
- Sieve the flour and powdered sugar into a bowl.
- Mix with almonds, salt & vanilla sugar.
- Dice the butter and add to the flour and sugar mixture.
- Knead into a smooth dough.
- Chill the dough for 1 hour.
- Heat the cream and Ramazzotti Crema in a pan.
- Chop the couverture into small pieces.
- Remove the pan from the heat and stir in the couverture until the chocolate has dissolved.
- Chill until ready to use.
- Preheat the oven to 180 °C (fan oven 160 °C).
- Line two baking trays with baking paper.
- Take the dough out of the fridge and divide into two portions.
- Roll out to a thickness of approx. 3 mm on a floured work surface.
- Cut out the cookies.
- Cut holes in one half using a smaller cutter.
- Bake in the oven for about 10-12 minutes until the cookies are light brown.
- Spoon a dollop of ganache onto the intact cookie halves.
- Top with the perforated cookies.
- Leave to cool and dust with powdered sugar.
