totenbeinli (swiss hazelnut cookies)

Name: Totenbeinli (Swiss Hazelnut Cookies)
Prep time: 20 min
Cook time: 15 min
Yield: 48
Cuisine: German
Ingredients: 1/4 cup(s) unsalted butter, softened; 1 1/4 cup(s) granulated sugar; 2 - eggs; 1/4 cup(s) orange juice, fresh; 1 teaspoon(s) lemon zest, grated; 1 tablespoon(s) ground cinnamon; 2 cup(s) all purpose flour; 9 ounce(s) hazelnuts, coarsely chopped

9 Pinches

Mikekey *

Seattle, WA

Updated on Jul 18, 2015

Totenbeinli means "legs".

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prep time 20 Min

cook time 15 Min

method Bake

yield 48 serving(s)

Ingredients

1/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 - eggs
1/4 cup orange juice, fresh
1 teaspoon lemon zest, grated
1 tablespoon ground cinnamon
2 cups all purpose flour
9 ounces hazelnuts, coarsely chopped

How To Make totenbeinli (swiss hazelnut cookies)

Step 1

Preheat oven to 325 F. Line baking sheets with parchment paper.

Step 2

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.
Step 3

Fold in the flour and hazelnuts, mixing just enough to evenly combine.
Step 4

Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
Step 5

Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.
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