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