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

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

85 calories; protein 1.6g; carbohydrates 10.3g; fat 4.5g; cholesterol 10.3mg; sodium 9.9mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2012
I guess to have an appreciation for these...you have to have spent some time in Switzerland. They are sticky but they are FABULOUS!! Love 'em!! These are for a more sophisticated palat. You must let them set in your mouth chew them slowly. Then your taste buds wake up and say WOW!!! Read More
(4)

Most helpful critical review

Rating: 1 stars
12/16/2007
These cookies are a sticky mess. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/20/2012
I guess to have an appreciation for these...you have to have spent some time in Switzerland. They are sticky but they are FABULOUS!! Love 'em!! These are for a more sophisticated palat. You must let them set in your mouth chew them slowly. Then your taste buds wake up and say WOW!!! Read More
(4)
Rating: 1 stars
12/15/2007
These cookies are a sticky mess. Read More
(3)
Rating: 5 stars
10/01/2013
this recipe is fine but there's a very important step missing!! once you have dough - put between two sheets of parchment or plastic wrap and roll out to 1cm. refrigerate for a good 30min and THEN cut... no onder carol found them a sticky mess... instead of orange juice add 1/4 c finely chopped citron tossed in a little flour... they you'll get the real flavor of 'totebeinli' Read More
(1)
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Rating: 3 stars
08/23/2010
I always make mine the night before and let them rest on the pan before baking. Totenbeidli actually means "little dead legs". I have not tried this particular recipe for them but I highly recommend totenbeindlis in general. Read More
(1)
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