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.