Totenbeinli (Swiss Hazelnut Cookies)

Name: Totenbeinli (Swiss Hazelnut Cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 48
Cuisine: German
Ingredients: 1/4 c unsalted butter, softened; 1 1/4 c granulated sugar; 2 eggs; 11/4 c orange juice, fresh; 1 tsp lemon zest, grated; 1 Tbsp ground cinnamon; 2 c all purpose flour; 9 oz hazelnuts, coarsely chopped

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By Mikekey *
@Mikekey

Totenbeinli means "legs".

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1/4 c

unsalted butter, softened
1 1/4 c

granulated sugar
2

eggs
11/4 c

orange juice, fresh
1 tsp

lemon zest, grated
1 Tbsp

ground cinnamon
2 c

all purpose flour
9 oz

hazelnuts, coarsely chopped
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How to Make Totenbeinli (Swiss Hazelnut Cookies)

Step-by-Step

Preheat oven to 325 F. Line baking sheets with parchment paper.
Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the orange juice, lemon zest, and cinnamon.
Fold in the flour and hazelnuts, mixing just enough to evenly combine.
Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.