Totenbeinli
Totenbeinli are Christmas biscuits that are particularly characterised by their hazelnut flavour. They are therefore sometimes also called Nussstängeli. This biscuit originates from Graubünden and used to be served at funeral feasts. Hence the macabre name. Today they are one of the classic Swiss Christmas biscuits.
Ingredients
- 75 g fat e.g. coconut fat
- 150 g sugar
- 50 ml water
- 2 tbsp psyllium husks or cornstarch
- ½ lemon zest
- 1 tsp cinnamon
- 1 pinch clove ground
- 1 pinch salt
- 100 g hazelnuts ground
- 250 g smoked flour or glutenfree flour mixture
- 1 handful whole hazelnuts optional
Instructions
- Mix the dry ingredients together and then add the wet ingredients and knead into a dough. Make sure that the fat mixes well with the flour and that a homogeneous mass is formed.
- Chill for a short time. Not too long, otherwise the dough will become too hard and difficult to select.
- Flour the dough (approx. 1 cm), cut finger-length sticks and place on a prepared baking tray.
- Bake for approx. 14 minutes at
180 °C in the middle of a preheated oven.
Notes
If desired, mix a handful of hazelnuts into the dough.
Do not bake the Totenbeinli on a silicone mat, as this retains the moisture.
Do not bake the Totenbeinli on a silicone mat, as this retains the moisture.
Nutrition
Serving: 1pieceCalories: 64.4kcalCarbohydrates: 8.4gProtein: 1.1gFat: 3.3gSaturated Fat: 1.6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0.8gSugar: 3.7gVitamin A: 0IUVitamin C: 0.3mgCalcium: 3.7mgIron: 0.1mg
Tried this recipe?Let us know how it was!