Dead Men’s Bones (Totenbeinli)

Posted by Olga at 9:03:11am 9/30/03

Source: Tante Heidi’s Swiss Kitchen

To make about 70

6 tablespoons butter, softened
1 cup plus 2 tablespoons superfine sugar
3 eggs
9 ounces almonds, blanched, peeled and chopped (about 2 1/4 cups)
1/2 tablespoon ground cinnamon
Pinch of salt
3 cups flour, sifted
1 egg yolk, lightly beaten

Beat the butter with the sugar until white and creamy. Add one egg at a time, beating well, then add the almonds, cinnamon, a pinch of salt and finally the flour. Knead the dough well and shape it into a long rectangle about 1 1/2 inches thick and 2 1/2 to 3 inches wide. Refrigerate the dough for one hour, or until firm.

Cut the rectangle crosswise into 1/4-inch slices, place them on baking sheets and brush them with the egg yolk. Bake in a preheated 400 degree F oven for 20 minutes, until just golden.

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