If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Brunslis are among the four classic Swiss Christmas cookies in this snowy part of the world – alongside Zimtsterne (cinnamon stars, also German), Mailänderli (Milanese) and Chräbeli (anise cookies). The Brunsli are absolutely delicious with coffee, tea or even a glass of wine. —Kristin Buesing
grams ground almonds
teaspoon ground cinnamon
tablespoons plain flour
grams 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 temperature 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 220 degrees Celsius and bake cookies for 5 min, they should be crisp on the outside, with a rather soft and chewy core. Remove the Brunsli from baking tray and place on a wire rack to cool.