browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Basler brunsli from Switzerland

Posted by on 21 December, 2013
Unsaved Preview Document

Basler brunsli from Switzerland

I will spend this Christmas in Switzerland and am already looking forward to all the Swiss Christmas cakes, pastries, sweet breads and cookies in the Konditoreien. Basler brunsli are my favorite traditional Swiss Christmas cookies. They have been baked in Basel from at least the 18th century but are now popular in the whole country. Basel used to be a major centre for the spice trade and you can taste that in the interesting combination of cinnamon and cloves in the Basler brunsli. This little brown cookie – Bruns means brown and li is a diminutive – is usually baked in the form of a flower.  And if you are looking for Christmas cookies for friends with an allergy: Basler brunsli are gluten and dairy free!

—————————————

Basler Brunsli from Switzerland

Unsaved Preview Document 2

ingredients

for about 20 cookies

250 grams sugar + extra for rolling out and dipping
250 grams blanched almonds
175 grams dark chocolate (at least 70%)
3 egg whites
1 teaspoon ground cinnamon
½ teaspoon ground cloves
pinch of salt
1 teaspoon kirsch

 

 

 

 

 

 

Unsaved Preview Document 2

almonds and sugar

 

In a food processor blend the sugar with the almonds until finely ground.

 

 

 

 

 

 

Unsaved Preview Document 2

add the chocolate

 

Break the chocolate in pieces and add to the mixture. Blend again until the chocolate is also finely ground.

 

 

 

 

 

 

Unsaved Preview Document

mix everything together

 

Add 2 egg whites, the cinnamon, the cloves, the salt and the kirsch and bring together in a sticky ball of dough. Leave to firm up in the refrigerator for about 1 hour.

 

 

 

 

Unsaved Preview Document 3

a sticky ball of dough

 

Sprinkle sugar on a sheet of baking paper and place the dough in the middle.

 

 

 

 

 

Unsaved Preview Document 3

cut out the cookies

 

 

Roll out the dough until it is about ¾cm/⅓inch thick. Use a piece of cling film to cover the dough so that it will not stick to your rolling pin.

 

 

 

 

 

Unsaved Preview Document 3

leave the cookies to dry

 

Cut out the cookies with a cutter and carefully move them to a cookie sheet lined with baking paper. Leave them to dry uncovered in the refrigerator for at least 2 hours or 1 night.

Preheat the oven to 160°C/320°F. Bake the cookies in the middle of the oven for 10-12 mins. for nice chewy cookies. Leave to cool on the cookie sheet. Brush the cooled cookies with a little bit of lightly beaten egg white and dip into the sugar. Leave to dry.

 

 

This post is also available in: Dutch

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.