Christmas

SWISS BASLER BRUNSLI

Date: 08 Dec 2014 Author: Jacqui Categories: Christmas, Cookies, Desserts, Food, Holiday Specials, International Cuisine, Sweets & Treats Comments

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Thank you Switzerland! These gorgeous cookies happen to be naturally Gluten Free!

Basler Brunsli are Swiss Christmas cookies made with ground almonds and chocolate with a hint of spice! Mmmmmm, slight crust and soft and chewy inside! What is there not to love about them?

They are very easy to make and there are also a few ways to make them. This, I found is the most straightforward.  Also, best if you roll out the dough between two sheets of baking paper, heavily sprinkled with granulated sugar.

Ingredients

(makes approx. 80-85 small ones)

  • 230g whole blanched almonds
  • 385g sugar, plus more for sprinkling
  • 35g cocoa powder
  • 170g dark chocolate, finely chopped
  • 1/2 tsp ground ginger
  • 1 1/2 tsps cinnamon
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 2 egg whites, lightly beaten
  • 3 tbsp brandy
  • 2 pieces of baking sheets

Method


Place the almonds, sugar and cocoa powder and pulse until the almonds are finely ground.  Add the chocolate and pulse again, followed by the egg whites, brandy, ginger, cinnamon, ground cloves, salt and whizz until a dough forms.

Place a baking sheet on the work top and sprinkle generously with granulated sugar. Take the dough out of the processor and place it on top of the baking sheet, flattening it out slightly. Place the other baking sheet on top. Using a rolling pin, roll out the dough to about 3/4 to 1cm thick. Take a small saucer and place some sugar on it. Remove gently the top baking sheet and using a star cutter, cut out as many stars as you can, each time dipping the cutter in the sugar. I used one of those press cutters that is why mine came all coated with sugar. You can re roll the dough until you use it all up.

Place the cookies on a baking sheet, spacing them out and leave them to dry for several hours or overnight.

Preheat the oven to 150C and bake them for about 15 minutes. They should puff up slightly. Leave to cool.

These would also make lovely homemade Christmas gifts, wrapped in cellophane with gold or silver ribbons.

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