Totebeinli

Name: Totebeinli
Yield: Makes about 90 biscotti
Cuisine: Italian
Ingredients: Finely grated zest of 1 medium lemon; 1¼ cups sugar; 3 large eggs; 4 ounces (about 1 cup) whole unblanched hazelnuts, cut in half; 2 tablespoons (¼ stick) unsalted butter, softened; 1 teaspoon ground cinnamon; 2⅓ cups all-purpose flour; 1 teaspoon baking powder; Pinch salt; 4 ounces (about 1 cup) whole unblanched almonds, cut in half

Preparation info

Makes about
90
biscotti

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

The name of these especially crisp and fragile biscotti means “dead men’s bones” in Swiss German dialect. Thanks to Thea Cvijanovich from Berne for sharing this interesting variation on standard biscotti.

Ingredients

2⅓ cups all-purpose flour
1 teaspoon baking powder
4 ounces

Europe
Americas
Switzerland
Italy
United States
Germany
Dessert
Mediterranean
Vegetarian
Cookies

Method

Set a rack in the middle level of the oven and preheat to 350 degrees.
In a bowl, combine the flour and baking powder; stir well to mix, then stir in the nuts.
In a medium bowl, beat the butter by hand with a rubber spatula, then beat in one