Prep. time: 20-25 minutes
Resting time: 1 hour.
Drying time: 6 hours or overnight
Cooking time: 3-5 minutes 

Brunsli, or Basler Brusli, are an essential part of Christmas in Switzerland. These chocolate-almond spice cookies date back to the early 18th century, as evidenced by a recipe from Basel from that time. They contain little flour and are baked for only a few minutes.

Tip
Bake the brunsli on two cookie sheets in a hot oven (220° C/425° F) with fan. 

Storing
The cookies will keep for approximately two weeks in an airtight container kept in a cool dry place. 

Other possible additions to the dough:

• A pinch of ground cloves
• 3 Tbsp. kirsch
• 5 Tbsp. espresso 

1. Put the chocolate in a bowl. Pour in boiling water and allow to stand for approx. 3 minutes. Carefully pour away water until approx. 1 tablespoon is left; stir chocolate until smooth.
2. In a bowl, combine the sugar, almonds, flour and cinnamon. Gently fold in the egg whites that have been beaten to stiff peaks.
3. Fold in the melted chocolate to form the batter.
4. Roll out the dough to approximately 1 cm thickness between two sheets of parchment paper.
5. Cut into different shapes, repeatedly dipping the cutter in sugar.
6. Place the cookies on baking trays lined with sheets of parchment. Allow to dry at room temperature for approx. 6 hours or overnight.
7. Preheat the oven to 220°C / 425°F. Bake the cookies for 3-5 minutes in the middle of the oven. Remove and cool on a wire rack.