"Spitzbuabn"

Today I am going to show you one of my favourite christmas biscuits, called "Spitzbuabn", traditional biscuits from South Tyrol (Südtirol), my home. I made them for a couple of friends last week and they loved it. Literally translated "Spitzbuabn" means "naughty boy", but do not take it seriously. They remind me of my childhood as my grandmother used to make them. Enjoy!

"Spitzbuabn"

300 g plain flour
150 g icing sugar
pinch of salt
1-2 tsp vanilla sugar
200 g butter
2 eggs
apricot jam
icing sugar to dust the biscuits

1. Sift the flour into a bowl, cut the butter into the flour and add the icing sugar, the vanilla sugar, the eggs and a pinch of salt
2. Kneat all together to a dough
3. Put the dough into the fridge where it needs to rest for 2 hours
4. After 2 hours, roll out the dough to 3-4mm on a floured surface
5. Preheat the oven to 180°C
6. Cut out circles of 6cm diameter, use a round biscuit cutter or simply a glass
7. Cut a circle of 1-4cm diameter in every second biscuit (the size of the smaller circle really does not matter) so that you get ring-shaped biscuits
8. Bake the biscuits for 10-12 minutes until they get golden brown/light brown
9. Spread the jam on the round biscuits and put a ring-shaped one on top
10. Let the biscuits cool down and dust them with icing sugar

You don't have to use apricot jam, try using raspberry jam or any other fruity jam.