Spitzbuben with 95% less sugar

Do you want to largely avoid sugar this Christmas season but still can’t resist jam-filled Christmas cookies? Are Linzer cookies, also known as Spitzbuben, a must-have for you during the festive season? Then we have the perfect recipe for you: Spitzbuben with 95% less sugar* than traditional recipes. Sugar-free jam cookies For the shortcrust pastry, we use our calorie-free powdered erythritol. This is ideal for baking cookies, as erythritol does not recrystallize after baking, unlike coarser Xucker Light. We also use Vanillexucker. For the filling, we use our reduced-sugar fruit spreads. The only sugar present comes naturally from the fruits used. Sound convincing? Then have fun baking and enjoy a wonderfully sweet Christmas with Xucker! *Compared to traditional Spitzbuben made with sugar and fruit spreads containing added sugar.

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Total Time

30 min

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Difficulty

Easy

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Calories

279

Instructions

For the Spitzbuben with 95% less sugar, first mix the dry ingredients, including powdered erythritol and Vanillexucker, in a bowl. The ground almonds add a slightly nutty note to the shortcrust pastry made with spelt flour.
Then, add the egg and butter and process everything into a shortcrust dough. We use a hand mixer to blend the ingredients, and only at the end do we use our hands to knead the dough. This helps prevent the butter from becoming too warm.
Chill the dough for 30 minutes. In the meantime, preheat the oven to 180°C (top and bottom heat) or 160°C (convection).
Roll out the Spitzbuben dough to 2-3 mm thick and cut out rounds using a cookie cutter, approximately six centimeters in diameter. For half of the cookies, use a piping tip or another tool to create holes in the center.
Bake the cookies for 10-12 minutes until golden brown, then let them cool completely.
Dust the cookies with holes with powdered erythritol. For the other half, spread 1 teaspoon of Xucker fruit spread of your choice, then sandwich the Spitzbuben together.