Totenbeinli - Swiss Hazel Nut Legs - cooking recipe

Ingredients

55 g butter, softened
250 g white sugar
2 eggs
60 ml orange juice
1/2 teaspoon lemon zest, grated
7 g ground cinnamon
250 g flour
255 g hazelnuts, coarsely chopped

Preparation

Preheat oven to 165 degrees Celsius.
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.
Bake in preheated oven until brown around the edges, about 15 minutes. Cool completely on a wire rack before serving.