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  • Osterfinger Wiigueteli

    Osterfinger Wiigueteli

    Recipe of the region SchaffhauserLand

    Ingredients for Osterfinger Wiigueteli

    2 eggs
    700 g sugar
    3 dl red wine (Schaffhauser Pinot Noir)
    1 packet Wiigueteli spice
    1 tbsp chocolate powder
    125 g ground almonds
    1 lemon, zest
    1 orange, zest
    1 - 1.5kg flour
    1 tsp baking soda (or 1 packet baking powder)

    Preparation of Osterfinger Wiigueteli

    1. Whisk eggs, sugar, wine, Wiigueteli spice, and chocolate powder until frothy.
    2. Add almonds, grated lemon and orange zest, sift in flour and baking soda, and process into a firm dough.
    3. Cover the dough and let it rise for about 1 hour.
    4. Roll out the dough to 6-7 mm thickness, cut out any desired cookies, and place them on a baking sheet lined with parchment paper.
    5. Let them dry for at least 12 hours.
    6. Bake in the middle of the preheated oven at 180°C for about 12 minutes.
    7. Optionally, while still hot, brush the Wiigueteli with glaze made of powdered sugar, a little lemon juice, and a few drops of red wine.

    Source: Pärke Schweiz, Author: Anna Deuber-Lüthy from the cookbook “Schaffhauser Landfrauen kochen

    Recipe of the region SchaffhauserLand »

    Osterfinger Wiigueteli

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