Totenbeinli
The nuttiest and crunchiest of Swiss cookies.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Swiss Christmas Cookies
The nuttiest and crunchiest of Swiss cookies.
These buttery and tender sablés get a helpful kick from the addition of homemade Nocino—a liqueur made with green walnuts.
These sparkly holiday cookies are made especially tender by exclusively using spelt flour.
Here’s my compendium of Swiss Christmas recipes—from beloved Swiss Christmas cookies, to typical Christmas dinners, as well as food eaten during the season, whether at Christmas markets or on St Nicholas Day, the 6th of December.
A spiced twist on the classic.
The best of the second-tier of Swiss Christmas cookies.
It’s love or hate with these.
There isn’t a lot to be done for anise-haters, but there are plenty of ways to prevent a bland, brittle, dry biscuit.
Although these cookies take a bit of work, I can confirm that this recipe is easier than Rosina Gschwind’s recipe from 1892 that suggests beating the egg whites and sugar for an hour. It may take some fine motor skills to apply the icing, but at least your arm won’t fall off.
I know you only got your Samichlaus sack yesterday, but really, who can eat that many peanuts?
Though not quite as delicious as the Festive Special, these pretzel adorned Swiss Chalets are delightful to look at and fun to make.
Vanillegipfeli are tender, buttery, sweet, baby croissant-shaped cookies, dredged in vanilla-y icing sugar.
A lot of icing sugar.
Part of the second-tier of Swiss Christmas cookies and ever present on my mother-in-law’s cookie tray.
Basler Brunsli re-imagined as minty polar bears.
These boozy balls are ones you'll actually want to eat.
You can make them gluten-free, dairy-free, vegan, even booze-free—the variety is endless.
The result of all these Samichlaus sacks is that you sometimes end up with a glut of peanuts, chocolate, and oranges. If you get tired of eating them, don't despair, chop them up and make this easy recipe with the leftovers.
Chocolatey Swiss farmhouses.
Sam's favourite Christmas cookies—buttery and stuffed with raisins.
The jewel of the Swiss Christmas cookie tray is surely the Spitzbuben, with its elegant dusting of powdered sugar and bright ruby centre.
Switzerland’s favourite chocolate Christmas cookie.
