Meitschibei – Girls Legs, Central Switzerland

For the dough, rub together white flour and butter, then knead in sugar, yeast, milk, salt and beaten egg. Leave the dough to cool.

For the filling, bake the peeled hazelnuts, cool. Grind them in a mill with sugar and cinnamon. Add a little water until you have a thick mixture that matches the strength of the dough.

Roll out the dough to 2 mm and cut into cookies 18 x 7 cm. Brush with egg. Roll 30 g of filling per biscuit into an 18 cm long roll, place on the long side of the dough and roll up tightly. Brush the outside with egg, crimp, place on a baking tray lined with baking parchment and bake at 200 °C.

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