Combine the cold butter cut into cubes and the flour in a food processor, blend until you get a sandy texture.
Add the egg yolks, powdered sugar, vanilla, baking powder, vanilla extract, lemon zest, and a pinch of salt.
Blend again for a few minutes until the ingredients are well combined.
Transfer the mixture to a work surface and quickly form a rectangular dough with your hands.
Wrap it in plastic wrap and let the dough rest in the refrigerator for at least an hour.
Take the dough and roll it out with a rolling pin to a thickness of about 4 mm.
Cut out the cookies, making sure to cut both a base cookie and one with a hole.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated static oven at 180°C for 9 minutes.
Let the cookies cool completely on a wire rack.
Pair the cookies by spreading apricot jam in the center.
Before serving the Spitzbuben, sprinkle them with powdered sugar.
Store in an airtight container for a week.
Great to serve with tea or coffee.
Italia, Trentino Alto Adige
| Energy (kcal) | 419.38 |
| Carbohydrates (g) | 39.04 |
| of which Sugars (g) | 12.79 |
| Fat (g) | 26.15 |
| of which Saturates (g) | 13.29 |
| Protein (g) | 8.41 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.53 |
