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Totenbeinli
Almond biscuits
Totenbeinli: twice-baked almond biscuits from Graubünden
SwissThe name means 'little dead men's bones', but there is nothing gloomy about these crunchy almond biscuits from Graubünden, sold in the bakeries of Chur and the Engadin and dunked in coffee or a glass of milk on winter afternoons. Whole almonds are folded into a buttery, cinnamon-scented dough, baked in logs, then sliced and baked again, a little like biscotti but richer. Chef's tip: slice the logs while still warm with a serrated knife and a gentle sawing motion; cold logs crumble and the almonds tear out.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 3 ½ oz buttersoftened
- 5 ½ oz sugar
- 2 eggs
- 1 tsp ground cinnamon
- 9 oz plain flour
- 1 egg yolkbeaten, for glazing
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Method
0/6 doneStep 1: Beat 3 ½ oz butter and 5 ½ oz sugar until creamy, then beat in 2 eggs, 1 lemon zest and 1 tsp ground cinnamon.
5 minStep 2: Stir in 7 oz whole blanched almonds, then 9 oz plain flour, and mix to a firm dough.
3 minStep 3: Heat the oven to 350°F (fan 325°F). Shape the dough into 3 flat logs about 4 cm wide and 2 cm high on a lined tray. Brush with 1 egg yolk.
5 minStep 4: Bake for 18–20 minutes until golden and firm to the touch.
20 minStep 5: Cool for 5 minutes, then cut on the diagonal into 1 cm slices with a serrated knife. Lay the slices cut-side down.
10 minStep 6: Bake again for 10–15 minutes until dry and lightly golden on the cut sides. Cool completely; they crisp up as they cool.
15 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 16 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does totenbeinli take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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