Totenbeinli (Swiss Hazelnut Cookies)
Rating:
☆☆☆☆☆ 0 votes
Serves:
48
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
How to Make Totenbeinli (Swiss Hazelnut Cookies)
- 1Preheat oven to 325 F. Line baking sheets with parchment paper.
- 2Cream 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.
- 3Fold in the flour and hazelnuts, mixing just enough to evenly combine.
- 4Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
- 5Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.
