Spitzbuben Recipe has two buttery, flaky short pastries sandwiched with a tangy homemade Cornelian yellow cherry jam. These crumbly, moist German Jam Cookies are diabetic-friendly as they are made with whole wheat flour, date sugar, and finely ground cashew flour with a hint of lemon zest that makes them fragrant too!
One of my children’s favorite cookies is the Spitzbuben or the Linzer cookies. While I have made several different varieties of these jam-filled delights, the Spitzbuben holds a great deal of sentimental value because the original recipe came from my good German friend. Over the years, I modified her recipe to make it healthier without compromising its taste or texture. Now, the final variation of her German Jam Cookies is a sugar-free recipe made with healthy whole wheat flour and a very unusual ingredient, finely ground cashew flour. This version that I created as an alternative to refined flour and sugar is delicate and moist yet crumbly and buttery.
Origin:
The literal translation of Spitzbuben is ‘peek-a-boo’ or ‘spying boy’ or ‘mischief maker’ that has its roots in the Dickenesque streets of late 19th century Southern Germany and Switzerland. Groups of itinerant children would make mischief by stealing odds and ends from open windows. In that context, the opening in the center of a sandwich contains the jam which is the prize of this cookie.
If you’re asking yourself the difference between the Spitzbuben and the Austrian Linzer torte, let me assure you that ontologically, there is none. As they relate to one another, both are sandwich cookies with jam in the center. But over the years, people have used different types of flour, even substituting the jam with melted chocolate. Nonetheless, these treats have been the staple of many Continental Christmas festivities.
As a homage to this tradition, I chose to make my Spitzbuben cookies with a combination of cashew and whole wheat flour, sandwiching them with my homemade, sugar-free Cornelian yellow cherry jam. I chose this because I wanted to share these treats with those who need or want sugar-free and fiber-rich treats.
What are cashew nuts?
Now I’ve talked about the benefits of whole wheat flour in my post on the Chestnut Tart recipe, but cashew flour is a new beast. One fun fact I came across in my research is that even though we call almonds, cashews, and pistachios colloquially nuts, they are drupes. Drupes are a form of fruit with a fleshy exterior containing a shell that covers the seed. It is the seed that we consume. Cashew flour is made from ground cashews, just before it becomes oily. It is an excellent proportional substitute for refined flour.
Benefits of ingredients in the Spitzbuben recipe:
| One Cup Of: | Plain Refined Flour | Cashew Flour |
| Calories | 455 calories | 479 calories |
| Carbohydrates | 95.4 grams | 26 grams |
| Protein | 12 grams | 16 grams |
| Fiber | 2 grams | 9.1 grams |
As you can see in the chart above, while cashew flour has slightly more calories than refined flour, it more than makes up for it in terms of sugars (carbohydrates), protein, and fiber. But beyond that consider the fact that like many drupes, cashews contain a variety of antioxidants that help neutralize free radicals and fight inflammation, and also polyphenols and carotenoids which help reduce cell damage. Furthermore, they help improve high-density lipoprotein (HDL) cholesterol which helps remove other forms of cholesterol (low-density lipoprotein (LDL). The higher protein and fiber content increase satiety while people suffering from Type 2 diabetes benefit from the significantly fewer carbohydrates, reducing the risk of sugar spikes. With their high copper, iron, and magnesium content, cashews are great for maintaining bone and skin health.
One of the surprises that I found in my PNW home is the Cornellian yellow cherry tree. The Cornellian yellow cherry is a form of Dogwood. It is native to the regions around the Black Sea. It is prized for both its seasonal ornamental beauty and its large cherries. My daughter and I harvested these cherries in the late summer and fall, and they tasted like wild plums and had a very delicate tart-sweet taste. One of the most notable aspects of this cherry is that it is a traditional remedy that has antimicrobial, antioxidant, anticancer, and anti-inflammatory properties because of the composition of its phenolic compounds and triterpenes. Research has also shown that it acts as a mechanism to help regulate both blood sugar and fat accumulation.
As you can see, the components of my Spitzbuben recipe are intended for those who love sweet holiday treats but cannot medically savor them. Now, keep in mind please, that this Spitzbuben will not taste the same as the refined flour version accompanied by sugar-rich jams. But when you add date sugar instead of granulated sugar, you will find yourself nonetheless satisfying that sweet tooth while not sacrificing your health. I have enjoyed making this delicious Spitzbuben recipe with my children who have helped me cut and assemble them which has in the past made it so much more fun!
Frequently Asked Questions:
- What is the substitute for an egg?
You can substitute the egg yolk with milk. I have baked Spitzbuben cookies with milk, and I’ve found that adding egg yolk makes the Spitzbuben cookies more moist.
2. How can I make cashew flour at home?
To make cashew flour at home, grind slightly roasted and cooled cashews in a coffee grinder. You must pulse the cashews gradually until they turn to a fine powder. Over-grinding the cashews will make them oily, turning them into cashew butter.
3. Is this Spitzbuben recipe ideal for making the dough ahead of time?
Yes, this recipe is one of my favorites to make ahead of time, freeze the dough and then roll and bake when needed.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Fat: unsalted butter; do not add salt if using salted butter
- Flour: whole wheat flour and cashew flour; you can substitute cashew flour with almond flour or hazelnut flour. I have made this Spitzbuben recipe using these nut flour as variations, and they turned out to taste just as good as the ones with cashew flour. Whole wheat flour and cashew flour lend a slightly sweeter taste to the cookies.
- Sweetener: date sugar
- Egg: egg yolk and a tablespoon of egg white; substitute the egg with milk
- Aromatics: lemon zest; another alternative is orange zest
- Jam: homemade sugar-free Cornelian yellow cherry jam – this variety of cherry is tart and slightly sweet, so it complements the Spitzbuben in this recipe. You can choose any cherry jam, raspberry, or French grape jelly.
How to make the Spitzbuben using my recipe:
Here are the step-by-step instructions on how to make this recipe. Please refer to the recipe card below for the measurements.
- Prepare the ingredients.
2. Beat the butter with the date sugar until light and fluffy in a stand mixer with the paddle attachment. Then, add the lemon zest and egg yolk with a tablespoon of egg white and beat until combined.
3. Remove the paddle attachment and combine the cashew flour with the butter mixture using a dough hook. Add the whole wheat flour sifted with salt until the mixture comes together to a crumbly dough-like consistency.
4. Use your hand to knead the mixture into a ball and then flatten it to a disc. Wrap with cling film and refrigerate for 15 minutes.
5. Remove the disc from the refrigerator and divide it into two portions. Roll one-half portion on a lightly floured surface to 1/8″ thick oblong and cut out rounds with a cookie cutter. Roll the other half also to 1/8″ and cut out rounds using the same cutter, except on the rounds cut smaller rounds using a piping tip. These rounds will be used for the top of the sandwich cookie.
6. Place the cookies on a baking tray lined with baking paper. Bake the cookies at 350 degrees F for 11-12 minutes.
7. Cool the cookies for 15 minutes.
8. Spread some of the sugar-free cherry jam on the round cookie without the cutouts. Place the cutout cookie on top to complete the assembly.
Tips:
- It is important to refrigerate the dough for at least 15 minutes. This helps the dough stay soft and pliable. If the dough is sticky, then you will need more flour to help roll them.
- Please cool the cookies on the baking tray for 15 minutes after they are done. If you rush this step and spread jam in them while they are hot, the cookies will break and they tend to become soft when they cool down. What you are going for is firm, crumbly yet slightly moist cookies.
- To get an even number of sandwich cookies, divide the dough into two equal portions and then roll and cut accordingly. This way you will get the same number of sandwich cookies.
- Eggs can be replaced with milk in this Spitzbuben recipe. Add a tablespoon of milk at a time to bind the dough. If you have added more milk and the dough feels sticky, then just add some flour to get a firm dough.
- The dough must be firm and soft at the same time. Precisely measuring or weighing the ingredients will help with the final results.
Serving suggestions:
Spitzbuben is diabetic-friendly and is both a sugar-free and healthy recipe. Therefore, I dredge half the batch with icing sugar to demarcate them for my kids. My kids love to dredge the cookies (the top ones with “cutouts”) with icing/confectioner’s sugar after they have cooled in the tray. Dredging adds additional sweetness to satisfy the kids’ sweet tooth while also consuming a very healthy cookie. I leave the other half a batch of cookies for those who do not want to consume refined sugar. These cookies can be served with a hot cup of tea or coffee or milk.
Storage:
After the Spitzbuben cookies have cooled, sandwich them with jam and let them rest for two hours before putting them in tins. They can be stored in cookie jars or airtight boxes for two weeks. You can freeze the dough and refrigerate it for a day before rolling it on the day of baking it.
Other jam/sandwich cookie recipes that you might like:
- Swiss Tarts
- Chocolate Cookies With Cream Filling
- Ground Hazelnut Cookies
- Raspberry Jam Tarts
Spitzbuben Recipe
Spitzbuben Recipe has two buttery, flaky short pastries sandwiched with a tangy homemade Cornelian yellow cherry jam. These crumbly, moist German Jam Cookies or Linzer Cookies are diabetic-friendly as they are made with whole wheat flour, date sugar, and finely ground cashew flour with a hint of lemon zest that makes them fragrant too.Equipment
- cookie cutter
Ingredients
- 4 oz butter unsalted
- 1 oz date sugar
- 4 oz whole wheat flour
- 1½ oz cashew flour
- 1 egg yolk +1 tbsp of egg white
- ¼ tsp lemon zest
- ¼ tsp salt
- cherry jam sugar-free
- confectioner's sugar optional
Instructions
- Prepare the ingredients.
- Beat the butter with the date sugar until light and fluffy in a stand mixer with the paddle attachment. Then, add the lemon zest and egg yolk with a tablespoon of egg white and beat until combined.
- Remove the paddle attachment and combine the cashew flour into the butter mixture with a dough hook. Add the whole wheat flour sifted with salt until the mixture comes together to a crumbly dough-like consistency.
- Use your hand to knead the mixture into a ball and then flatten it to a disc. Wrap with cling film and refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F. Remove the disc from the refrigerator and divide it into two portions. Roll one half portion on a lightly floured surface to 1/8" thick oblong and cut out rounds with a cookie cutter. Roll the other half also to 1/8" and cut out rounds using the same cutter, except on these rounds cut small circles using a piping tip. These rounds will be used for the top of the sandwich cookie.
- Place the cookies on a baking tray lined with baking paper. Bake for 11-12 minutes.
- Cool the cookies for 15 minutes on the baking tray.
- Spread some of the sugar-free cherry jam on the round cookie without the cutouts. Place the cutout cookie on top to complete the assembly.
Notes
- Since these cookies are diabetic-friendly, I did not dredge them with confectioner's sugar. I used regular jam for the cookies that were meant for my kids and dredged only those with powdered sugar.
- Do not leave the entire dough out of the refrigerator. Instead, use half the dough at a time and roll them in a cool room or at a cooler time of day.
Nutrition
Calories: 51kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 17mgSodium: 64mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 38IUVitamin C: 0.1mgCalcium: 16mgIron: 0.4mg
0 Comments