Totenbeinli (Swiss Hazelnut Cookies)

Totenbeinli (swiss Hazelnut Cookies)

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Mikekey *


Totenbeinli means "legs".


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20 Min
15 Min


  • 1/4 c
    unsalted butter, softened
  • 1 1/4 c
    granulated sugar
  • 2
  • 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

How to Make Totenbeinli (Swiss Hazelnut Cookies)


  1. Preheat oven to 325 F. Line baking sheets with parchment paper.
  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.
  3. Fold in the flour and hazelnuts, mixing just enough to evenly combine.
  4. Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
  5. Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.

Printable Recipe Card

About Totenbeinli (Swiss Hazelnut Cookies)

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: German

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