High-protein Spitzbuben (jam sandwich cookies) with quark and raspberry

High-protein Spitzbuben made from quark shortcrust pastry with spelt and defatted almond flour, filled with a raspberry and chia filling and honey. Desserts with 20 g protein per serving (3 Spitzbuben).

At a glance

• Serves 6
• Prep time: 50 min
• Cooking time: 25 min
• Total time: 75 min
• Calories: 290 kcal per serving
• Protein: 21 g
• Fat: 11 g
• Carbs: 23 g

Ingredients

• 200g frozen raspberries
• 60g honey
• 1 tbsp chia seeds
• 90g spelt flour
• 130g defatted almond flour
• 40g whey protein powder (unsweetened)
• 140g low-fat quark
• 45g butter
• 1 egg yolk
• 1 vanilla pod
• 1 pinch of salt

Method

You’ll need: oven · saucepan · wooden spoon · cookie cutters

1. Simmer the raspberries with a third of the honey, uncovered, for 5 minutes, stir in the chia seeds and leave the filling to cool and thicken.
2. Scrape the seeds out of the vanilla pod. Knead the spelt flour, almond flour, protein powder and salt with the low-fat quark, softened butter, remaining honey, egg yolk and vanilla seeds into a smooth dough and chill for 30 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Roll the dough out 3 mm thin and cut out 36 round cookies. Cut a small hole out of the centre of half of them.
4. Bake the cookies on two trays lined with baking paper, one after the other, at 175 °C for 9 to 10 minutes each, until the edges are lightly browned, then leave them to cool.
5. Spread the raspberry filling on the whole cookies and place the cookies with holes on top.

Good to know

Spitzbuben are the double-deckers among cookies. Here the shortcrust gets quark and almond flour, and you cook the filling yourself from raspberries, honey and chia seeds. That's quicker than shop-bought jam and needs no added pectin.

Swaps

Raspberries → redcurrants. Low-fat quark → skyr. Spelt flour → plain flour. Honey → maple syrup.

Cooking tips

Use an unflavoured, unsweetened whey protein, or the dough will taste artificial. Only fill the cookies the day before serving so they don't go soft.

Storage

Filled, they keep for 4 to 5 days in a tin in a cool place; unfilled, for 2 weeks.

Allergens

Contains gluten (spelt), almonds (tree nuts), milk (quark, butter, protein powder) and egg. Because of the honey, not suitable for babies under 1 year old.