For the Spitzbuben, sift the flour and baking powder onto a baking board. Make an indentation in the center and pour in the sugar, vanilla sugar and arrack. On top, add the cold butter cut into pieces and the almonds, cover with flour, and press together to form a ball.
Starting from the center, quickly knead all the ingredients together. If the dough sticks, chill it for a while.
Roll out the dough thinly, cut out with small ramekins (3 different sizes) and place on a greased baking tray. Bake for about 10 minutes at 220°C. Spread the cookies with jam, place them on top of each other and dust the Spitzbuben with powdered sugar.
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