Mandarin Spitzbuben cookies

Total time: 38m
Preparation Time: 30m

For 48 piece

Nutritional Information

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


  • Jelly
  • 0.5 lemons, use only the juice
  • 250 g preserving sugar (Coop)
  • 8 tangerines, rinsed with hot water, dabbed dry
  • Biscuits
  • icing sugar to dust
  • 1 Spitzbuben biscuit dough
  • a little white flour
  • Utensils
  • For 2 jars, approx. 200 ml each

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  • Jelly

    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 approx. 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 jars, to just below the rim. Seal immediately. Upend on an insulating base and leave to cool.
  • Biscuits

    On a surface lightly dusted with flour, roll the dough out in batches approx. 2 mm thick, cut out the cookies to a diameter of approx. 4 cm, prick as many holes as you like into half the biscuits, transfer to baking 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.
  • Tip:

    Use blackcurrant jelly instead of mandarin jelly.

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Products used in this recipe

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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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