Totenbeinli (Swiss Hazelnut 'Legs') Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 1, 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'
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Reviewed: Mar. 19, 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!!!
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Reviewed: Aug. 22, 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.
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Reviewed: Dec. 15, 2007
These cookies are a sticky mess.
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