The favourite bredele of Alsace locals

A traditional Alsace creation, the spitzbuebe is a butter biscuit bredele filled with raspberry preserve. As beautiful as it is delicious and generously filled, this biscuit is generally shared during end-of-year celebrations, and is always a hit with sweet-toothed foodies! Quick and easy to make, little ones will love joining you in the kitchen as you follow this recipe, getting hands-on with the dough to make this raspberry preserve spitzbuebe!

Practical info

Number of spitzbuebe

Recipe makes around 60 raspberry preserve spitzbuebe.

Difficulty

Easy

Preparation time

• 45 minutes for preparation
• 1 hour for leaving the dough to rest in the fridge
• 16 minutes for cooking

Ingredients

• 300g raspberries
• 250g sugar
• 180g icing sugar
• Juice of 1 lemon
• 250g butter
• 1 egg
• 400g flour
• 1 pinch of salt
• 1 pinch of cinnamon

Method

Step 1 – The raspberry preserve

Start by blitzing the raspberries in a food processor/mixer, then pour the resulting purée into a saucepan. Add around 250g of sugar and the lemon juice.

Next, bring the mixture to a boil and cook for a few minutes. Check by pouring a few drops out onto a cold plate: The preserve should quickly set.

Lastly, transfer the preserve into a shallow container and cover with clingfilm, touching the preserve. Leave at room temperature until ready to use in a later step.

Top tip: If you fancy adding your own touch to this recipe, you can of course garnish the Spitzbuebe with something other than the raspberry preserve suggested.

Step 2 – Making the Spitzbuebe dough

Start by creaming the butter - softened at room temperature is best - with the icing sugar, cinnamon and a pinch of salt, using a food mixer, until you get a smooth mixture. Then, add the egg and flour, then mix until just combined - try not to over-mix. Next, chill the dough in the fridge for at least 1 hour.

Roll the dough out until it's 4 mm thick, then use a cookie cutter (approx. 4.5cm), cut out the desired shape (star, pastille, round… whatever you fancy!) until you've used up all the dough. Next, cut out the centre of half the biscuits using a dowel with a diameter of approx. 15mm.

Next, place all the spitzbuebe, hollow and full, onto your baking tray and cover with baking paper. Cook for around 16 minutes at 170°C until they're golden brown.

Step 3 - Assembly and finishing touches

Once you've taken the biscuits out of the oven, start by dusting the hollow biscuits with icing sugar. Add a swirl of jelly onto the full biscuits using an icing bag.

Next, place the full biscuits, dusted with icing sugar, on top of the preserve. To finish, leave the biscuits to rest for around 10 minutes before enjoying.

Your raspberry preserve spitzbuebe are ready!

Our serving tips

Enjoyed alongside your favourite hot drink, raspberry preserve spitzbuebe are a delight for your tastebuds and the perfect festive treat.