Totenbeinli Swiss Hazel Nut Legs Recipes

TOTENBEINLI (SWISS HAZELNUT COOKIES)

Steps:

• 1. Preheat oven to 325 F. Line baking sheets with parchment paper.
• 2. 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.
• 3. Fold in the flour and hazelnuts, mixing just enough to evenly combine.
• 4. Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
• 5. Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.

TOTENBEINLI - SWISS HAZEL NUT LEGS

Steps:

• Preheat oven to 165 degrees Celsius.
• 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.

TOTENBEINLI (SWISS HAZELNUT 'LEGS')

Steps:

• 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.