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Ingredients
| salted butter: 1/4 cup (softened) |
| granulated sugar: 1 1/4 cups |
| eggs: 2 |
| orange juice: 1/4 cup |
| lemon zest: 1 tsp |
| ground cinnamon: 1 Tbl |
| all-purpose flour (unsifted): 2 cups |
| hazelnuts - filberts: 9 oz (coarsely chopped) |
Totenbeinli (Swiss Hazelnut 'Legs')
Credit: AllRecipes
User rating:
"This is a tasty hazelnut cookie found mostly in the Graubuenden region of Switzerland. The name means 'legs'."
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Prep Time
20 min -
Cook Time
15 min -
Servings
48 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- 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 in preheated oven until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.