Brunsli (Swiss chocolate cookies)
Only a few sleeps left til Christmas… enough time to bake another batch of
cookies… so why not try Brunsli? One of the most popular Swiss Christmas
cookies and absolutely delicious with coffee, tea or even a glass of
250 g sugar
250 g ground almonds
1/2 tsp cinnamon
2 tbsp plain flour
2 egg whites
Pinch of salt
100 g dark chocolate, chopped
Place the sugar, ground almonds, cinnamon and flour in a bowl and mix well.
Use an electric mixer to whisk egg whites and salt until soft peaks
form. Gently fold in the sugar-almond mixture with a spatula until just
combined. Don’t overwork.
Melt chocolate in a warm water bath and fold gently through the
sugar-almond mixture. Form the dough into a ball, cover and let cool at
room temparature for about 1 hour.
Dust the work bench with sugar and roll the cookie dough with a
rolling pin to about 5mm thickness. Cut into shapes with cookie cutters
and place on a lined baking tray.
Let the cookies dry at room temperature for a few hours (best over
night). Pre-heat oven to 250 degrees Celsius and bake cookies for 5 min.
Remove from baking tray and place on a wire rack to cool.