Basler Brunsli (Swiss Chocolate Spice Cookies)

A recipe for Basler Brunsli (Swiss Chocolate Spice Cookies)! These gluten-free cookies from Basel have a blend of ground nuts, sugar, spices, and chocolate.

International Cookie Exchange

Welcome to the second annual International Cookie Exchange hosted by Sarah from Curious Cuisinière! 

Today, cookie-loving food bloggers are sharing recipes for cookies from around the globe. Get ready to break out your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!

I am joining the event with a recipe for Basler Brunsli, Swiss Chocolate Spice Cookies. Missed last year? Check out my Kourambiethes (Greek Shortbread Cookies) along with a variety of other International holiday favorites.

Basler Brunsli

Basler Brunsli (Brun de Bâle, Brunsli di Basilea) are spiced chocolate cookies from Basel, Switzerland and are especially popular during the holiday baking season. They are naturally gluten-free with a delicious and fragrant blend of ground almonds, sugar, chocolate, cinnamon, cloves, and egg whites.

When researching recipes, I came across so many ways of preparing these cookies. Some add cocoa powder. Some beat the egg whites until stiff. Some bake at a lower temperature. And the variations go on and on.

I used Isabelle Buchmann’s recipe in Das Basel-Kochbuch as a starting point and adjusted some things along the way. The result was a couple of lengthy resting times with a short baking time to create a decadent cookie with slightly crisp edges that give way to a chewy center.

Start by whisking together the egg whites and sugar over a water bath until the sugar has dissolved and the mixture is light and frothy. Mix in the chocolate next until melted and smooth.

After bringing together the dough, chill for about an hour to more easily roll into a sheet and cut out individual shapes. At this point, the cookies need to rest uncovered for at least 3 hours and up to overnight.

To finish, bake the Brunsli in a 425˚F (220˚C) oven for about 5-8 minutes, just until cooked through and slightly puffed.

Allow to cool completely to room temperature before storing in an airtight container at room temperature for up to a week.

Notable Ingredients

I went with prepackaged fine almond flour for easy prep. It can be found in the baking or gluten-free section of some larger grocery stores in the United States. For those in Northern Virginia, I was able to find it at Wegmans. Some recipes use other types of nuts such as hazelnuts or a combination.

If you want to make your own, Aline Made has a recipe for Homemade Almond Flour.

Kirschwasser (Kirsch) is a clear, colorless brandy made from distilling morello cherries. If avoiding alcohol or unable to locate, simply omit. If the dough still needs a little more moisture, add a tablespoon (15 milliliters) of water.

A Few Basler Brunsli Tips

For the dark chocolate, I generally use roughly chopped Lindt 70-80% dark chocolate bars. Chocolate chips may not melt as easily or smoothly.

The dough will be thick and sticky when it first comes together. Refrigerate for about 1 hour before rolling to allow the chocolate to chill and become easier to roll into a sheet about 1/3 inch (1 centimeter) thick.

If the dough is still too loose to roll, refrigerate for a few more minutes before trying again. If the dough is too firm to roll, bring to room temperature for a few minutes.

Even with the resting time, the dough will still be slightly sticky. Roll between two sheets of parchment with a decent dusting of granulated sugar.

The exact amount of cookies will depend on the size and shapes of your cookie cutters. I used roughly 2 inch (5 centimeter) flower, heart, and star metal cutters.

For the best texture, allow the cut-out cookies to rest uncovered at room temperature for at least 3 hours and up to overnight (12 hours).

The baked Basler Brunsli can be frozen for up to 3 months. Freeze in a single layer before transferring to a freezer-safe bag. Bring to room temperature for about 1 hour before serving.

Check out what everyone else made:

• French Sablé Cookies from Palatable Pastime (France)
• Lebkuchen (Spiced Molasses Cookies) from Cindy’s Recipes and Writings (Germany)
• Kal Kal (Indian Christmas Cookie) from Love is in My Tummy (India)
• Ricciarelli from Culinary Adventures with Cam (Italy)
• Rogaliki (Polish Almond Crescents) from A Day in the Life on the Farm (Poland)
• Cranberry-Orange Shortbread Cookies from The Redhead Baker (Scotland)
• Vanilice (Serbian Little Vanilla Cookies) from Curious Cuisinière (Serbia)
• Coquitos from Five Senses Palate (Venezuela)

This recipe was originally posted in December 2016 and updated in July 2024.

Basler Brunsli (Swiss Chocolate Spice Cookies) Recipe

Adapted from Das Basel-Kochbuch

Print Pin

Basler Brunsli (Swiss Chocolate Spice Cookies)

A recipe for Basler Brunsli (Swiss Chocolate Spice Cookies)! These gluten-free cookies from Basel have a blend of ground nuts, sugar, spices, and chocolate.

Course Dessert

Cuisine Swiss

Keyword almond, chocolate, Christmas, cinnamon, cookie, dessert, holiday, Swiss, Switzerland, winter

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Resting Time: 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 30 Cookies

Ingredients

• 2 cups (200 grams) fine almond flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 large egg whites
• 1 cup (200 grams) granulated sugar plus more for sprinkling
• 7 ounces (200 grams) dark chocolate roughly chopped
• 1 tablespoon (15 milliliters) Kirschwasser Kirsch

Instructions

• In a medium bowl, whisk together the almond flour, cinnamon, and cloves. Set aside.
• Bring a medium saucepan 1/4-1/2 filled with water to a simmer.
• Place the egg whites and sugar in a large heatproof bowl. Place the bowl over the medium saucepan, making sure the bottom isn't touching the water.
• Beat the eggs and sugar with a whisk until the mixture is light and frothy and all of the sugar has dissolved.
• Add the chopped chocolate and continue to whisk until the chocolate has completely melted and the mixture is smooth.
• Remove from heat and fold in the almond flour mixture and the Kirschwasser to form a thick, sticky dough.
• Transfer the dough to a piece of plastic wrap, wrap into a disc, and refrigerate until chilled but still pliable, about 1 hour.
• Line two baking sheets with parchment.
• Cover a large work surface with a piece of parchment and sprinkle with a thin layer of sugar.
• Add the chilled dough, sprinkle with more sugar, and top with another piece of parchment.
• Roll out the dough into a sheet about 1/3 inch (1 centimeter) thick, adding a little more sugar as needed.
• Cut out desired shapes with cookie cutters, such as flowers or hearts, about 2 inches (5 centimeters) wide.
• Transfer the cut cookies to the prepared baking sheets and repeat with remaining dough.
• Allow the cookies to dry uncovered on the baking sheets at room temperature for at least 3 hours and up to 12 hours or overnight.
• Preheat oven to 425˚F (220˚C).
• Bake the cookies until cooked through and slightly puffed, 5-8 minutes.
• Allow to cool on the baking sheets for about 10 minutes before transferring to wire rack.
• Cool to room temperature before storing in an airtight container.