1

Cream the butter. Add the icing sugar, salt and vanilla sugar. Add the egg yolk and continue to stir until the mixture turns pale yellow. Mix together the PureSpelt flour and the cornstarch, add to the mixture and fold in to form a dough, do not knead. Wrap the dough in a plastic and place in the refrigerator to cool for 1-2 hours.

2

Remove the dough in portions and roll out on a lightly floured surface to 2 mm. Cut out the bottoms and tops (see photo) and lay on a tray lined withbaking paper. Chill.

Baking

Bake for 7-10 minutes in the middle of an oven preheated to 200°C. Remove from the oven and cool on a cooling rack.

3

Dust the tops with icing sugar.

4

For the bottoms, warm the raspberry and/or redcurrant jelly. Put a tsp of jelly on each of the bottoms and cover with the tops. Layer between parchment paper in a metal cookie tin and keep in a cool place.

Suggestion

PureSpelt Spitzbuben can be stored in a cool dry place for up to 2-3 weeks.

Source:

IG Dinkel, Judith Gmür-Stalder