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.
Bake the brunsli on two cookie sheets in a hot oven (220° C/425° F) with fan.
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
- 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.
- In a bowl, combine the sugar, almonds, flour and cinnamon. Gently fold in the egg whites that have been beaten to stiff peaks.
- Fold in the melted chocolate to form the batter.
- Roll out the dough to approximately 1 cm thickness between two sheets of parchment paper.
- Cut into different shapes, repeatedly dipping the cutter in sugar.
- Place the cookies on baking trays lined with sheets of parchment. Allow to dry at room temperature for approx. 6 hours or overnight.
- 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.
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