Totenbeinli, also called haselnussstängell, Nussstängeli (Swiss German), and Nuss-stengeli (German) is a crunchy Swiss biscuit, traditionally served around Christmas, that is similar to Italian biscotti in shape and taste, though not in preparation method. They are made with butter and hazelnuts, and often spiced with cinnamon and clove. Due to their firmness they are often dunked in coffee, milk, or hot chocolate.
Name origins
Totenbeinli is the name used around Basel and Bern, where it translates to "dead man's legs" (Swiss German). Nussstängeli and Nuss-Stengeli, literal German "nut stick." haselnussstängell, Swiss German, "hazelnut stick."