Totenbeinli (Swiss Hazelnut 'Legs')

Made  times
Cindy 1

"This is a tasty hazelnut cookie found mostly in the Graubuenden region of Switzerland. The name means 'legs'."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 85 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  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. 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.
  3. Bake in preheated oven until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.



I guess to have an appreciation for 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 mus...

These cookies are a sticky mess.

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 ...

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 rec...

From around the web