Cookie Friday meets Christmas! The season started here officially I would say – not only in stores where you can find all the sweet stuff for Christmas already – bloggers like me also have to get into the Christmas spirit early so we can present you a nice recipe in time for the holidays ;) It is good to know that there is someone to help you each year with that preparations! No – I am not talking about moms and grandmas – I am talking about Tchibo :P Yes, the company that sells coffee.
I think I can admit now, that I am a big fan of Tchibo for years already (not saying centuries, cause that would bring up questions about my age). I hardly buy any coffee there (haha) but the themed weeks they have in their stores are something I am looking forward to all the time. Especially when they sell stuff for the kitchen or baking. I can’t name all the things I already bought there over the years ;)
OK – some of the things I buy end up in my cabinets without being used once (Hello dear potato nest frying thingy or whatever name you have – someday I will take you out of the cabinet and use you for something. I promise!) – but most of the time the things are very useful and used a lot in my kitchen. For example cookie cutters like the ones I used to make the Chocolate Spitzbuben or some of the decoration used in the pictures – they are all part of the latest themed week for Christmas baking* (you will see them when scrolling down).
Normally I make the Spitzbuben with a classic shortcrust dough – this time I tried dough with chocolate and almonds. Delicious! They will definitely go on my all-time-favorite Christmas Cookies list! Last year I already made many cookies of that list for you – you can find them here – Tchibo also has some nice Christmas recipes* on their website and you can even download them as a PDF.
Well – enough of the talking – let’s get down to business! Have fun baking Christmas Cookies!
INGREDIENTS / ZUTATEN
(24 cookies)
7 oz. (200g) cold butter
1/2 cup (100g) sugar
pinch of salt
1 egg yolk
1 1/4 cup (150g) ground almonds
1 1/3 cups (175g) all-purpose flour
1/4 cup (30g) cocoa powder
1/2 jar (6 oz.) raspberry jam
(24 Plätzchen)
200g kalte Butter
100g Zucker
1 Prise Salz
1 Eigelb
150g gemahlene Mandeln
175g Mehl (Type 405)
30g Kakao
1/2 Glas (ca. 160g) Himbeermarmelade
DIRECTIONS / ZUBEREITUNG
1. In a large bowl mix butter with sugar, salt and the egg yolk. Mix the almonds, flour and cocoa and add to the bowl – knead until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for at least 1 hour.
2. Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Cut the dough in half and roll out on a floured surface to a thickness of about 0.08 inch (2mm). Use round a cookie cutter (or a glass) with a diameter of 2.4 inches (6cm) and cut out cookies. Use a smaller cookie cutter to make a hole or heart in half of those cookies. Place the cookies on the baking sheets and knead the remaining dough again and cut out more cookies.
3. Place one baking sheet at a time in the oven and bake for about 10 minutes. Let the cookies cool down a bit on the baking sheet and then completely on the wire rack.
4. Add the raspberry jam to a saucepan and bring to a boil. Force through a sieve and let cool down for about 5 minutes. Place a small amount of jam (about a teaspoon) on the cookies with no hole and place a cookie with a hole on top. Let cool/dry for an hour on a wire rack. Store in a tin box without any other Christmas cookies – separate the cookies with sandwich paper.
1. In einer großen Schüssel Butter mit Zucker, Salz und Eigelb verrühren. Mandeln, Mehl und Kakao vermischen und zur Schüssel zugeben – alles zu einem glatten Teig verkneten. Den Teig in Klarsichtfolie einschlagen und für mind. 1 Stunde in den Külschrank legen.
2. Den Ofen auf 175°C (350°F) vorheizen. Mehrere Bleche mit Backpapier auslegen. Den Teig halbieren und auf einer bemehlten Fläche ca. 2mm (0.08 inch) dick ausrollen. Mit runden Ausstechern (Ø 6cm/2.4 inch) Plätzchen ausstechen (geht auch mit einem Glas) – die Hälfte der Plätzchen dann in der Mitte noch einmal mit einem kleineren runden (Ø 3cm/1.2 inch) oder herzförmigen Ausstecher ausstechen. Die Plätzchen auf die Bleche legen und die Teigreste mit dem restlichen Teig verkneten und weitere Plätzchen ausstechen.
3. Jeweils ein Backblech in den Ofen schieben und ca. 10 Minuten backen. Plätzchen erst auf dem Blech etwas abkühlen lassen und dann auf einem Kuchengitter komplett abkühlen lassen.
4. Himbeermarmelade in einem Topf aufkochen, durch ein Sieb streichen und etwa 5 Minuten abkühlen lassen. Je einen Teelöffel Marmelade auf die Plätzchen ohne Öffnung geben und mit einem Plätzchen mit Öffnung deckeln. Auf einem Kuchengitter 1 Stunde abkühlen/trocknen lassen. In einer Blechdose ohne andere Plätzchen lagern – mit Butterbrotpapier die Lagen trennen.
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Here is a version of the recipe you can print easily.
Print
Chocolate Spitzbuben
- Prep Time: 35
- Cook Time: 20
- Total Time: 60
- Yield: 24 1x
Ingredients
- 7 oz. (200g) cold butter
- 1/2 cup (100g) sugar
- pinch of salt
- 1 egg yolk
- 1 1/4 cup (150g) ground almonds
- 1 1/3 cups (175g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/2 jar (6 oz.) raspberry jam
Instructions
- In a large bowl mix butter with sugar, salt and the egg yolk. Mix the almonds, flour and cocoa and add to the bowl – knead until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for at least 1 hour.
- Preheat the oven to 350˚F (175°C). Line several baking sheets with baking parchment. Cut the dough in half and roll out on a floured surface to a thickness of about 0.08 inch (2mm). Use round a cookie cutter (or a glass) with a diameter of 2.4 inches (6cm) and cut out cookies. Use a smaller cookie cutter to make a hole or heart in half of those cookies. Place the cookies on the baking sheets and knead the remaining dough again and cut out more cookies.
- Place one baking sheet at a time in the oven and bake for about 10 minutes. Let the cookies cool down a bit on the baking sheet and then completely on the wire rack.
- Add the raspberry jam to a saucepan and bring to a boil. Force through a sieve and let cool down for about 5 minutes. Place a small amount of jam (about a teaspoon) on the cookies with no hole and place a cookie with hole on top. Let cool/dry for an hour on a wire rack. Store in a tin box without any other christmas cookies – separate the cookies with sandwich paper.
Notes
- Enjoy baking!
More German Christmas Cookies can be found in my Top 10 of German Christmas Cookies. It’s always good to know some good Christmas cookie recipes ;)
*I partnered with Tchibo for this post that’s why I have to declare this post as Advertising here in Germany. I used their cookie cutter to make the cookies and a cookie box and advents calendar for decorations. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
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