Spitzbuben, auch Linzer genannt, gehören zu Weihnachten wie die Kerzen auf dem Christbaum. Gefüllt mit Marillenmarmelade und bestreut mit Staubzucker sind sie auch optisch ein Genuss.
Knead the dough, leave to rest briefly at room temperature. Shape into a large ball, sprinkle a little flour on a large rolling board as a base and sprinkle the rolling pin lightly with flour. Cut off a piece of the ball and roll out with the rolling pin until the dough is approx. 0.5 cm thick. If the dough sticks to the rolling pin, carefully loosen it with a kitchen spatula.
Cut out half without a hole, the rest with a hole. Bake at 170/175 degrees for approx. 10 to 15 minutes (watch).
Sprinkle the biscuits with a hole with icing sugar. Leave to cool.
Cookie cutters: 1 x round, 1 x round with a hole (or an extra cutter for the hole). There are many different shapes and types.
Heat the apricot jam with the rum and stir until smooth, pour into a piping bag or a piece of greaseproof paper shaped like a piping bag.
Turn the biscuits over without a hole. Pipe a dollop of jam filling onto each and place a biscuit with a hole on top. Ideally, the upper prongs should be aligned with the lower ones. Then they look particularly pretty.
