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Recipe for Totenbeinli

An old Swiss Christmas cookies recipe from the canton of Graubünden.
Autor: Tamara


  • 50 g butter
  • 100 g sugar
  • ½ cinnamon
  • 1 pinch salt
  • 25 g ground hazelnuts
  • 100 g whole hazelnuts
  • 125 g flour
  • 1 egg


  • Roast the hazelnuts in a pan. Grate the hazelnuts in a kitchen towel until most of the skins are removed from the hazelnuts.
  • Whip the butter together with the sugar. Add the egg and continue stirring until the mixture is lighter.
  • Mix cinnamon, salt and ground hazelnuts with the mixture.
  • Add the nuts and flour and knead into a firm dough. Leave to rest for 30 minutes.
  • Roll out the dough to a thickness of 1 cm and cut into 8 cm long sticks.
  • Stir 1 egg a little and coat the Totnbeinli with it.
  • Bake for approx. 20 minutes in an oven preheated to 200 degrees. Leave to cool on a cake rack