This Saturday, after a long time I’m hosting my fiancé’s birthday party at my home. The guest list is getting longer by the minute and honestly I don’t really know where to place everyone since I’m afraid the table will be too small for the number of guests. I have a couple of days to figure this out.
Talking about parties, soon the festive season will start and a thing I like to do is to spread the love with a few sweet treats like these “Basler Brunsli”. It’s the first time I’ve made them, usually I would taste the store bought ones and I can gladly say that these are so much better than the commercial ones. These traditional Swiss cookies, besides being gluten-free, have a great chocolaty taste without being dry. Now that I have tried these, I will never go back to the store bought ones. For this easy recipe I went around the Internet and saw that the ratios are basically everywhere the same. In my version of the recipe (which I adapted from the site: famillesuisse.ch ), I added a little cocoa powder and a little salt.
HAPPY THANKSGIVING TO ALL WHO CELEBRATE IT!
Brunsli – Swiss Chocolate Cookies
Recipe for about 30-35 pieces (depending on the cookie cutter size)
Prep time: 30 min (+ 6-12 hours resting time)
Cooking time: 5 min
250 g ground almonds
200 g sugar (I used brown sugar)
1 tbsp. cocoa powder
100 g dark chocolate (85% cocoa beans)
2 egg whites
½ tsp. salt
1 pinch cinnamon powder
In a bowl mix the ground almonds, sugar, cocoa powder, salt and cinnamon.
In another bowl whisk the egg whites to a peak (optionally add a pinch of salt).
Gently blend the egg whites with the content of the first bowl.
Fill a third bowl with warm water (not boiling) and place the chocolate to soften for 3-4 min (it’s important not to stir). After the time has passed, remove the water and add the chocolate to the rest of the ingredients and gently fold the chocolate in.
Roll out the dough until it’s about 1 cm thick. To do this place the dough between to pieces of waxed paper, the situation will be less sticky and easier to work with.
Using the cookie cutter of your choice, start cutting out the shapes. To make the removal of the dough easier, dip the cookie cutter into a little sugar. When there is no more room to cut any more cookies, gather the dough and roll it out once more. Repeat until the dough is finished.
Place the cookies on a baking tray lined with waxed paper and let them dry between 6 hours to a whole night.
Heat the oven to 250 and bake for 5 min. Remove from the oven and let them cool on a rack.