December 12th, 2010

Thüringer Spitzbuben

Thüringer SpitzbubenI tested already some new christmas cookie recipe this year but not one was as good as the ones I bake every year during my christmas baking. But this weekend I came across the recipe for “Thüringer Spitzbuben”. The name Spitzbube left me puzzled because I knew the term Spitzbube as an alias for Linzer Cookies, the delicous cookies filled with red currant jelly.

But the “Thüringer Spitzbuben” are not filled with some jelly, instead an almond is pressed in the middle of the cookie and glazed with some egg yolk. The dough is seasoned with cacao and cinnamon and smells irresistible during baking.

It has no similarity to his namesake but it taste delicious. I like the combination of almonds, cacao and cinnamon very much and so there is a good chance that this recipe will be added to the recipes I bake every year.

Thüringer Spitzbuben


  • 125g Butter
  • 125g Sugar
  • 125g Flour Type 405
  • 125g almonds, grounded
  • 20g cacao
  • 1 tps cinnamon
  • 1 tps Cream of Tartar


  • 1 egg yolk
  • 50 g almonds, skinned

Kneat all ingredients for the dough untill a homogenous dough has formed. Chill for 1 hour in the fridge.

Divide into small pieces (about 15g) and roll to balls . Place on a paper linned cookie tray and press an almond into each of the balls. Glaze the almond with some egg yolk.

Bake at 180°C for 20 min. The cookies are still soft when you take them out of the oven but get crispy when they cool down.

3 Responses t_on Thüringer Spitzbuben

  1. Andi April 3rd, 2016

    Vielen Dank für dieses leckere Rezept. Ich musste es in der Vorweihnachtszeit 5 mal backen.

    Heute habe ich eine sommerliche Variante gebacken, bei der ich Zimt durch gemahlene Orangenschale ersetzt habe. Sie schmecken total lecker, besonders wenn sie teilweise mit etwas Zartbitter Schokolade (eventuell mit etwas Contreau) überzogen sind.

  2. Vuursteentje December 19th, 2010

    Ich habe die Spitzbuben auch gebacken. Sie schmecken uns sehr gut. Danke für das Rezept.


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