For the Spitzbuben with redcurrant jelly, first knead the nuts, baking powder, flour, sugar, vanilla sugar, salt, butter in pieces and egg whites first with the dough hook of the hand mixer, then briefly with your hands until smooth. Wrap in plastic wrap and refrigerate for about half an hour.
Roll out dough on floured surface to about ½ cm thickness. Cut out cookies with a heart or round cutter with wavy edge (approx. 5 cm ø). Cut out hearts or holes from half in the center.
Place on a baking sheet lined with parchment paper. Sprinkle hail sugar on the cookies with holes, press lightly until smooth. Bake in a heated oven (electric oven: 175 °C, convection oven: 150 °C, gas: level 2) for about 12 minutes. Allow to cool.
Heat the jelly. Coat cookies without hole with it. Place remaining cookies on top and fill the center with the remaining jelly if necessary. Let the Spitzbuben with currant jelly dry.
Preparation Tip:
The jelly in the Spitzbuben with currant jelly can be varied as desired.
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