Totenbeinli (Swiss Hazelnut 'Legs') recipe

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Ingredients

¼ cup softened butter
1 ¼ cups white sugar
2 eggs
¼ cup orange juice
1 teaspoon grated lemon zest
1 tablespoon ground cinnamon
2 cups all-purpose flour
9 ounces hazelnuts, coarsely chopped

Nutrition Info

84.9 calories
carbohydrate: 10.3 g
cholesterol: 10.3 mg
fat: 4.5 g
fiber: 0.7 g
protein: 1.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 9.9 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  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. 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.

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

Recipe Yield

4 dozen cookies

Recipe Note

This is a tasty hazelnut cookie found mostly in the Graubuenden region of Switzerland. The name means 'legs'.

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