Mandarin Spitzbuben Cookies

Preparation/cooking time: ca. 30m + Bake: ca. 8m

For 48 pieces

Nutritional Information

Contains 69 Kcal, 1g Protein, 10g Carbohydrates, 3g Fat


  • 250 g jam sugar
  • 1 dough for filled biscuits
  • 0.5 lemon, use only the juice
  • 8 mandarin oranges, rinsed with hot water, dabbed dry
  • a little white flour
  • icing sugar to dust

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  • Bring the grated zest of 2 of the mandarins and the juice of all the mandarins (approx. 450 ml) to the boil with the lemon juice and half the preserving sugar, stirring constantly. Boil fast for about 3 mins., skim off the foam if necessary. Add the remainder of the preserving sugar and boil for another 3 mins. or so, stirring. While still boiling hot, pour the jelly through a sieve into the clean, warmed glasses, to just below the rim. Seal immediately. Upend on an insulating base and leave to cool.
  • On a surface lightly dusted with flour, roll the dough out in batches approx. 2 mm thick, cut out the Guetzli biscuits approx. 4 cm Ø, prick as many holes as you like into half the biscuits, transfer to oven trays lined with baking paper, chill for approx. 15 mins.
  • Bake for approx. 8 mins. at 160°C (fan). Remove from the oven, cool on a cooling rack. Stir 150g of mandarin jelly until smooth, spread over the inverted bases using a teaspoon, scatter icing sugar over the lids, place on the biscuits.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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