Jam biscuits (spitzbuben)

A Sweet-dish recipe, by Gina Lioti.

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The recipe is from a quite old, but excellent children's recipe book by Unicef, called Little Cooks, that has "recipes from around the world for boys and girls".

You can use any type of jam you want, but I prefer raspberry. Also, The recipe calls for 1 teaspoon lemon juice and a little bit of salt, that I never use, but you can if you want to.

You will also need cookie cutters and parchment paper.

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  1. Mix the butter with the sugar until you have an even mix.
  2. Add the egg white and flour (and also the lemon juice and pinch of salt, if you use them) and mix very well.
  3. When the mixture is ready, allow it to rise for about an hour.
  4. Preheat oven at 180 degrees Celsius or 350 Fahrenheit.
  5. On a floured surface, roll the dough until it is about 4-5 mm thick. Or, you can use two pieces of parchment paper and roll the dough in the middle.
  6. Using a cookie cutter, cut all of the dough in your preferred shape, in pairs - if you are using different shapes, cut two of each - and on half of them cut small circles, preferably with a small plunger cutter. The recipe mentions that you can cut the little holes with a knife, but I find that impractical. I use a plunger cutter, but I have also used an apple corer and it did the job nicely.
  7. Place the parchment paper on a baking tray and place all of the dough pieces on it. Put them in the oven and bake until they are golden.
  8. Meanwhile, warm the jam in a small pot, over a low temperature, stirring occasionally so that it does not stick to the bottom of your pot.
  9. Spread jam on each of the biscuits without holes. Top each one of them with a biscuit with holes, pressing gently.
  10. Lastly, allow them to cool for a while and dust them generously with powdered sugar.

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