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 swiss baking
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.
These buttery, jam-filled beauties are the perfect choice for the one you love.
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.
This easy summer bake is the perfect way to feature Switzerland’s wonderful summer fruit.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
Although typically filled with nuts, this chocolate variation is decadent and delicious.
A lovely, coffee-flavoured cake for birthdays and beyond.
These sparkly holiday cookies are made especially tender by exclusively using spelt flour.
Classic nutty crescents, made with sweet yeasted dough.
Classic chocolate chip cookies made with pure spelt flour.
An easy and comforting bake, chock full of apples and almonds.
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.
Like Switzerland’s beloved boozy coffee, but in cake form.
Chur’s meatiest offering, in pie form.
The version from Murten, this bready base is topped with slightly sour, slightly caramelized cream.
Heidelbeerenwähe is the perfect way to use a pint of blueberries, and it makes a satisfying snack or even dinner.
The Wähe, tart for all seasons, is the perfect vehicle for your rhubarb haul.
This is a classic bread pudding cake from Ticino, with as many versions as there are Nonnas in the canton.
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
