For the alpine bread, toast the hazelnuts in the oven at 200 °C.
Mix butter, eggs, sugar and cinnamon until creamy. Knead with the flour to a firm dough. As the last step, knead in the roasted hazelnuts.
Roll the dough into rounds of about 25 to 30 mm in diameter and leave to rest in the refrigerator overnight, wrapped in plastic wrap.
Cut 5 to 7 mm thick rounds and bake at 200 degrees in a heated oven for about 20 minutes.