{"id":272,"date":"2016-12-20T09:00:46","date_gmt":"2016-12-20T09:00:46","guid":{"rendered":"https:\/\/thephilologistugr.wordpress.com\/?p=272"},"modified":"2016-12-20T09:00:46","modified_gmt":"2016-12-20T09:00:46","slug":"germany-spitzbuben-galletitas-alemanas-en-aleman-y-espanol","status":"publish","type":"post","link":"https:\/\/blogs.ugr.es\/thephilologist\/germany-spitzbuben-galletitas-alemanas-en-aleman-y-espanol\/","title":{"rendered":"GERMANY: Spitzbuben \/ Galletitas alemanas (en alem\u00e1n, ingl\u00e9s y espa\u00f1ol)"},"content":{"rendered":"

\u00a1Hoy traemos una receta alemana! Viene de la mano de una profesora del Departamento, Rebecca Cramer. Y nos trae unas galletitas alemanas que adem\u00e1s nos env\u00eda en alem\u00e1n, ingl\u00e9s y espa\u00f1ol, as\u00ed que nadie tiene excusa para no intentar prepararlas… \u00a1Aqu\u00ed teneis la receta!<\/span><\/p>\n

\"spitzbuben\"<\/p>\n

Spitzbuben<\/strong><\/span><\/p>\n

F\u00fcr den Teig:<\/strong><\/p>\n

    \n
  1. 375 g Mehl.<\/li>\n
  2. 1 Teel\u00f6ffel Backpulver.<\/li>\n
  3. 175 g Zucker.<\/li>\n
  4. 1 P\u00e4ckchen Vanillezucker.<\/li>\n
  5. 1 Priese Salz.<\/li>\n
  6. 125 g gemahlene Mandeln (oder Haseln\u00fcsse).<\/li>\n
  7. 250 g kalte Butter, in Flocken.<\/li>\n
  8. 1 Eigelb.<\/li>\n<\/ol>\n

    F\u00fcr die Verzierung:<\/strong><\/p>\n

      \n
    1. Himbeermarmelade.<\/li>\n
    2. Puderzucker.<\/li>\n<\/ol>\n

      Zubereitung:<\/strong>
      \n1. Alle Zutaten in eine Sch\u00fcssel geben und z\u00fcgig zu einem Teig verkneten. Den Teig im
      \nK\u00fchlschrank ca. 1 Stunde k\u00fchl stellen.
      \n2. Den Backofen vorheizen (160\u00b0C) und ein Backblech mit Backpapier belegen.
      \n3. Die Arbeitsplatte mit Mehl best\u00e4uben und den Teig ca. 2 mm dick ausrollen. Pl\u00e4tzchen
      \nausstechen, immer jeweils eins mit und eins ohne Loch (der klassische \u201eSpitzbube\u201c ist rund aber nat\u00fcrlich kann man auch jede andere Form nehmen, mehr L\u00f6cher ausstechen,\u2026). Die Pl\u00e4tzchen auf das Backblech legen und ca. 10-12 Minuten backen. Auf einem Gitter abk\u00fchlen lassen.
      \n4. Die Pl\u00e4tzchen ohne Loch mit Marmelade bestreichen. Die Pl\u00e4tzchen mit Loch mit Puderzucker best\u00e4uben.
      \n5. Jeweils ein Pl\u00e4tzchen mit Loch auf eins ohne Loch setzen und zusammenkleben. Genie\u00dfen!<\/p>\n

      Am besten kann man die Pl\u00e4tzchen in einer Metalldose zwischen Lagen von Backpapier<\/p>\n

      aufbewahren. So bleiben sie sch\u00f6n und knusprig.<\/p>\n

      German Cookies<\/span><\/strong><\/p>\n

      Ingredients for the dough:<\/strong><\/p>\n

        \n
      1. 375g strong\/bread flour.<\/li>\n
      2. 1 teaspoon baking powder.<\/li>\n
      3. 175g sugar.<\/li>\n
      4. 1 pouch vanilla sugar.<\/li>\n
      5. 1 pinch of salt.<\/li>\n
      6. 125g ground almonds (or ground hazelnuts).<\/li>\n
      7. 250 cold butter, diced.<\/li>\n
      8. 1 egg yolk.<\/li>\n<\/ol>\n

        Ingredients for the garnish:<\/strong><\/p>\n

          \n
        1. Raspberry jam.<\/li>\n
        2. Icing sugar.<\/li>\n<\/ol>\n

          Directions:
          \n<\/strong><\/p>\n

            \n
          1. For the dough, mix all the ingredients and beat until combined well. Refrigerate dough for one hour.<\/li>\n
          2. Preheat the oven to 160\u00baC and put grease proof paper on the baking tray<\/li>\n
          3. Sprinkle the countertop with flour and roll out the dough, about 2 mm thick, and cut into shapes in pairs, one with and one without holes (the traditional \u201cSpitzbube\u201d is round but you can of course choose the shape you like, make more holes, \u2026). Place the cookies on the tray and bake for 10 to 12 minutes. Chill on a rack.<\/li>\n
          4. Spread the cookies without holes with a layer of jam. Then, garnish the cookies with holes with icing sugar.<\/li>\n
          5. Put the cookies with sugar on top of the cookies with jam and\u2026 enjoy!<\/li>\n<\/ol>\n

            Keep them in a metallic box with grease proof paper in between layers of cookies: that way they will remain crispy and will look nice!<\/p>\n

            Galletitas alemanas<\/strong><\/span><\/p>\n

            Ingredientes para la masa:<\/strong><\/p>\n

              \n
            1. 375 g harina de fuerza.<\/li>\n
            2. 1 cucharadita de levadura qu\u00edmica.<\/li>\n
            3. 175 g az\u00facar.<\/li>\n
            4. 1 sobre az\u00facar de vanilla.<\/li>\n
            5. 1 pizca de sal.<\/li>\n
            6. 125 g almendras molidas (o avellanas molidas).<\/li>\n
            7. 250 g de mantequilla (fr\u00eda), cortada en trocitos.<\/li>\n
            8. 1 yema.<\/li>\n<\/ol>\n

              Ingredientes para la decoraci\u00f3n:<\/strong><\/p>\n

                \n
              1. Mermelada de frambuesa.<\/li>\n
              2. Az\u00facar glas\u00e9.<\/li>\n<\/ol>\n

                Pasos:<\/strong><\/p>\n

                1. Para la masa, mezcla todos los ingredientes y amasa r\u00e1pidamente. Deja reposar durante una hora en el frigor\u00edfico.
                \n2. Precalienta el horno (160\u00b0C) y prepara una bandeja con papel de horno.
                \n3. Espolvorea la encimera con un poco de harina y estira la masa (ca. 2 mm). Recorta las galletas, siempre en pares uno con y uno sin agujero (el cl\u00e1sico \u201eSpitzbube\u201c es redondo pero desde luego puedes usar cualquier molde que te guste, cortar m\u00e1s agujeros, \u2026). Pon las galletas sobre la bandeja y hornea entre 10 y 12 minutos. Deja enfriar en una rejilla.
                \n4. Unta las galletas sin agujero con una capa de mermelada. Espolvorea las galletas con agujero con el az\u00facar glac\u00e9.
                \n5. Pon una galleta con az\u00facar sobre una con mermelada y\u2026 listo para disfrutar!<\/p>\n

                Gu\u00e1rdalas en una caja met\u00e1lica entre capas de papel pergamino (papel de horno). As\u00ed mantienen su pinta y quedan crujientes.
                \nFr\u00f6hliche Weihnachten!<\/em><\/p>\n

                 <\/p>\n

                Author: Rebecca Cramer<\/p>\n

                Image: Rebecca Cramer<\/p>\n

                Editors: C.L.C., E.R.S.<\/p>\n","protected":false},"excerpt":{"rendered":"

                \u00a1Hoy traemos una receta alemana! Viene de la mano de una profesora del Departamento, Rebecca Cramer. Y nos trae unas galletitas alemanas que adem\u00e1s nos env\u00eda en alem\u00e1n, ingl\u00e9s y espa\u00f1ol, as\u00ed que nadie tiene excusa para no intentar prepararlas… \u00a1Aqu\u00ed teneis la receta! Spitzbuben F\u00fcr den Teig: 375 g Mehl. 1 Teel\u00f6ffel Backpulver. 175 […]<\/p>\n","protected":false},"author":21,"featured_media":546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[22,14],"tags":[45,104,121,199,201,209,362,419,421,422,468],"class_list":{"0":"post-272","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-christmas-recipes-special","8":"category-recipes","9":"tag-alemania","10":"tag-christmas","11":"tag-cookies","12":"tag-galletas","13":"tag-galletitas-alemanas","14":"tag-germany","15":"tag-navidad","16":"tag-rebecca-cramer","17":"tag-receta","18":"tag-recipe","19":"tag-spitzbuben","20":"entry"},"_links":{"self":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts\/272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/comments?post=272"}],"version-history":[{"count":0,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/posts\/272\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/media?parent=272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/categories?post=272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ugr.es\/thephilologist\/wp-json\/wp\/v2\/tags?post=272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}