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Name: Totenbein ( Bone Cookies )
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 80
Cuisine: American
Ingredients: 2 3/4 c All-purpose flour; 2 tb Lemon juice; 1/4 ts Salt; 1 1/4 c Sugar; 3 Eggs; 2 c Toasted hazelnuts; coarsely; 1 Egg white; beaten; 2 ts Lemon peel; finely shredded

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INGREDIENTS

2 3/4 c All-purpose flour
2 tb Lemon juice
1/4 ts Salt
1 1/4 c Sugar
3 Eggs
2 c Toasted hazelnuts; coarsely
1 Egg white; beaten
2 ts Lemon peel; finely shredded

Servings

INSTRUCTIONS

Beat eggs in a large mixing bowl with an electric mixer on high speed till slightly thickened. Gradually add sugar and salt while beating on medium speed till combined. Beat in lemon juice and as much of the flour as you can with the mixer. Stir in remaining flour, nuts, and lemon peel with a wooden spoon. Pat into a 12 x 10 inch rectangle on a well-greased and floured baking sheet. Brush with egg white. Bake in a 350 degree oven for 18 minutes. While hot, cut into 2 x 3/4 inch strips. Place strips, cut side up, 1/2 inch apart on an ungreased baking sheet. Bake 8 to 10 minutes more or till tops are lightly browned. Cool on wire racks. Makes 80 Recipe by: Better Homes And Gardens Christmas Cookie Magazine Dec. 97 Posted to Bakery-Shoppe Digest V1 #447 by "Marie Smith" on Dec 11, 1997

NOTES

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Totenbein ( Bone Cookies )

2 3/4 c All-purpose flour
2 tb Lemon juice
1/4 ts Salt
1 1/4 c Sugar
3 Eggs
2 c Toasted hazelnuts; coarsely
1 Egg white; beaten
2 ts Lemon peel; finely shredded

Beat eggs in a large mixing bowl with an electric mixer on high speed till  slightly thickened. Gradually add sugar and salt while beating on medium  speed till combined. Beat in lemon juice and as much of the flour as you  can with the mixer. Stir in remaining flour, nuts, and lemon peel with a  wooden spoon.    Pat into a 12 x 10 inch rectangle on a well-greased and floured baking  sheet. Brush with egg white. Bake in a 350 degree oven for 18 minutes.  While hot, cut into 2 x 3/4 inch strips. Place strips, cut side up, 1/2  inch apart on an ungreased baking sheet. Bake 8 to 10 minutes more or till  tops are lightly browned. Cool on wire racks. Makes 80    Recipe by: Better Homes And Gardens Christmas Cookie Magazine  Dec. 97    Posted to Bakery-Shoppe Digest V1 #447 by "Marie Smith"  <craftee@sprynet.com> on Dec 11, 1997

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Nutrition

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Serving Size: 1 Serving (24g)
Recipe Makes: 80 Servings

Calories: 65
Calories from Fat: 9 (14%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 39.7mg		12 %
Sodium 67.7mg		2 %
Potassium 19.3mg		1 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 12.6g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 65

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