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.
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.