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jam. Its structure has a square of dough for the lower portion, apricot and hazelnut filling for the middle portion, and a square of dough for the upper portion. It has an "X" (or "cross") cut into the top to allow for the food to vent hot air during baking.
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During the 20th century these pastries fell out of favour and were almost forgotten until local bakeries revived the recipe in 2007, creating some new variants. Nowadays the pastry is sold under a trademark
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was opened, connecting Zürich and Baden. This allowed
Spanisch Brötli to be brought to Zürich in just 45 minutes, leading to the line being informally known as the
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about the city and baths of Baden. Brötli were very popular among the wealthy people of
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Spanisch Brötli were first mentioned in a 1701 book by
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in the
Database of Culinary Heritage of Switzerland
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