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 tagged ground nuts
The nuttiest and crunchiest of Swiss cookies.
This classic Swiss tea cake is chock full of nuts and chocolate and has a wonderfully tender crumb.
This cinnamon bun-adjacent cake is stuffed with nuts and raisins, can be drizzled with icing, and makes a lovely afternoon snack or decadent breakfast.
Classic nutty crescents, made with sweet yeasted dough.
Grated apples, toasted nuts and cinnamon are all stuffed into a sweet crust. This perpetually juicy tart, named for Zürich’s clergy houses, is an apple-lover’s dream.
These plump croissants are a Swiss bakery staple, stuffed with a sweet nut filling.
Glimmering in Swiss bakery windows are the weighty Vogelnestli (bird’s nests), with a buttery base and nutty meringue border filled with jam.
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.
Basler Brunsli re-imagined as minty polar bears.
Like a Linzer muffin, made Swiss with chocolate...
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.
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.
With a newborn at home, I've got 'wickel'-ing on the mind. So, when I saw this recipe in Tip Topf I thought it was a sign for me to make this Wickelkuchen.
These little green plums are named after the plain but sweet Queen Claude of France, who reigned from 1515-1524.
Crunchy nuts, soft truffle filling, marzipan, a slathering of chocolate. Heaven.
Flipping through an old Betty Bossi cookbook, I stumbled upon a recipe for a leek and hazelnut tart. I wasn't in the mood to make pastry, but I was intrigued by the combination of leeks and hazelnuts. I decided to give them a whirl as a risotto instead, and the results were delicious.
Switzerland’s favourite chocolate Christmas cookie.
These buttery brassica are improved with ground almonds and a swirl of butter.
One of the most beloved and versatile baked goods in Switzerland, this time with plums.
