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 Cookies and Squares
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 buttery, jam-filled beauties are the perfect choice for the one you love.
Classic chocolate chip cookies made with pure spelt flour.
Alles rund um mein neues Buch, Schweizer Guetzli und andere Leckereien.
The making of my new book, Swiss Cookies.
Popular for children’s birthday parties, and easy for kids to make, this no-bake dessert can (arguably) be put together with things you already have in your pantry.
Glimmering in Swiss bakery windows are the weighty Vogelnestli (bird’s nests), with a buttery base and nutty meringue border filled with jam.
Bursting with jam and topped with almond paste, this delicious traybake is perfect for Zvieri.
How many Swiss millionaires are there?
A lot.
Why should Spitzbuben have all the fun?
Adrift in a sea of leftover Easter chocolate?
Here are two recipes to help use it up.
Normally any Toblerone that makes it into my kitchen gets eaten long before it gets baked with.
Here's where to find most of these Linzer beasts—in my belly.
It was a mistake to think I could make these in advance and save them for Sam, my Valentine.
Sorry, Sam.
I was pretty convinced that Switzerland could not do brownies—but that was before I found a recipe for Basler Schoggitorf.
In times of change and confusion I go to my happy place: the kitchen. There is nothing more heartening than making comfort food and then stuffing my face with it. And there is no better comfort food than these salty, chocolatey, sandy, buttery, heavenly cookies.
When you're too tired to make breakfast, have a stock of these cookies on hand.
Part of the reason I'm still in Switzerland is thanks to this classic Canadian dessert.
Every evening of my childhood my mum, like the good Swiss ex-pat she is, would make herself a cup of Ovomaltine to drink. As a child I tolerated the stuff, but didn't love it, preferring sweeter powder-in-milk drinks like Nesquik. But over time Ovomaltine made its way into my heart...and my cookies.
