Mandarin Spitzbuben cookies

Mandarin Spitzbuben cookies

Total: 38 Min. | Active: 30 Min.
Nutritional value / piece: 69 kcal
, Fat: 3 g
, Carbohydrate: 10 g
, Protein: 1 g


48 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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8 tangerines, rinsed with hot water, dabbed dry
½ lemon, use only the juice
250 g preserving sugar (Coop)


1 Betty Bossi Spitzbubenguetzli-Teig
a little white flour
icing sugar to dust
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For 2 jars, approx. 200 ml each

How it's done

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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 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.


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.

Good to know
Tip: Use blackcurrant jelly instead of mandarin jelly.

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