Totenbeinli (Swiss Hazelnut Cookies)
Created by Mikekey on August 30, 2015
- Servings: 48
- Prep Time: 20m
- Cook Time: 15m
- Recipe #20751
Ingredients
- 1/4 cup unsalted butter, softened
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cups fresh orange juice
- 1 teaspoon lemon zest, grated
- 1 tablespoon ground cinnamon
- 2 cups all purpose flour
- 9 ounces hazelnuts (coarsely chopped)
How to Make
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Step 1: Preheat oven to 325 F. Line baking sheets with parchment paper.
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Step 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.
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Step 3: Fold in the flour and hazelnuts, mixing just enough to evenly combine.
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Step 4: Form into 1/2 inch by 3 inch sticks, and place onto a baking sheet 1 inch apart.
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Step 5: Bake until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.
Nutritional Facts
- Serving Size: 1 (26 g)
- Calories 77.4
- Total Fat - 3.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 8.7 mg
- Sodium - 593.7 mg
- Total Carbohydrate - 10.5 g
- Dietary Fiber - 1.2 g
- Sugars - 6 g
- Protein - 1.8 g
- Calcium - 14.2 mg
- Iron - 0.4 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg