For the Spitzbuben, knead the ingredients into a shortcrust pastry and leave to rest in the refrigerator for 1 hour. Roll out the dough about 4 mm thin and cut out discs about 3 cm in diameter (half with a hole).
Place the cookies on a baking tray lined with baking paper and brush with egg. Bake in the preheated oven at 170 ° for about 10 minutes and let cool.
Put 2 cookies each together with apricot jam. If necessary, drizzle on some more jam and decorate with grated hazelnuts.
Serve the Spitzbuben.