1. Toast the macadamia nuts in a pan without oil and set aside to cool completely.

2. Mix flour and powdered sugar in a bowl. Grind the cooled nuts in a food processor adding a bit of the flour to prevent the nuts from turning into a paste. Mix nuts with the other dry ingredients. 

3. Grate the cooled butter over the dry mixture and add the egg and vanilla. With you hands or with the paddle attachment of your standmixer, mix the ingredients until clumps start to form.

4. Quickly knead he dough into a ball, divide the ball in to and shape each portion into a flat disc. Wrap dough in cling film and let cool in the fridge for 2 hours.
5. Preheat the oven to 180 C / 375 F. Line two cookie sheets with parchment paper. Roll out the dough to about 4 mm and cut out your Spitzbuben Cookies using a Linzer Cookie Cutter Set. Place the cookies on the baking sheet and put in the freezer for a couple of minutes before baking them for 8 to 9 minutes.

6. When slightly golden, take them out of the oven and let them cool completely. In a little bowl, mix the jam with a tbsp of liqueur of your choice and spread about 1/2 tsp of filling on each cookie bottom, leaving a small border around each cookie.

7.  Dust the top half of the cookies with powdered sugar and gently press them on top of the bottom. Use a spoon or piping bag to fill the open centers of the Spitzbuben Cookies with some more of the jam. Keep the Macadamia Cherry Spitzbuben Cookies stored in an airtight container for up to several days

For the Black Forest Spitzbuben Cookies

1. For the dough, use the same ingredients and method as described above, substituting almonds or hazelnuts for macadamias. Use Black Forest Jam filling instead of Sour Cherry Jam.

For the Black Forest Jam filling

1. Place jam in a little pot. Mix cocoa powder and sugar and add to the jam. well to combine and let come to a rolling boil. Take off the heat and stir in the kirsch. Let come to room temperature and refrigerate until firm.