Recipe for Totenbeinli
An old Swiss Christmas cookies recipe from the canton of Graubünden.
- 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