Basler brunsli (chocolate almond cookies)

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5 from 4 votes

Basler brunsli (chocolate almond cookies)

These chocolate almond cookies are a classic Swiss Christmas cookie with a wonderful flavor and texture.

Prep Time15

Cook Time15

rest time3

Total Time30

Course: Snack

Cuisine: Swiss

Servings: approx

Calories: 52kcal

Author: Caroline's Cooking

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Ingredients

1 cup almond flour fine ground blanched almonds
½ cup sugar
½ cup bittersweet chocolate (around 70% cacao)
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 egg white

US Customary - Metric

Instructions

Put the almond flour, sugar, chocolate, cinnamon and cloves in a food processor and process until you are left with a fine powder.
Add the egg white and pulse until everything combines. Bring the dough together into a ball. At this point, you can wrap and chill the dough for around 30 mins if you prefer to make it a bit easier to work with.
Place a piece of parchment on your worktop. Sprinkle it with sugar, flatten the dough slightly and put on top then sprinkle with a little more sugar. Cover with another piece of parchment then roll out. I have rolled to around ¼ inch (3mm) but you can make these a little thicker.
Cut out shapes (eg stars, flowers or as you prefer) and transfer the cut cookies to a lined baking sheet/tray. Leave to air dry for at least 3 hours but overnight is also fine.
Preheat the oven to 325F/160C then once it reaches temperature, bake the cookies for around 12-15 minutes until the tops are gently puffed up and dry.
Leave to cool 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store in an airtight box until needed (they'll keep a week or two). You can decorate with a dusting of powdered sugar or a chocolate glaze, if you like.

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Notes

If the dough is very wet, you can add a little more almond flour, if needed, but it will be more moist than many cookies doughs.

The sugar for rolling out should be fairly fine - regular sugar in the US is fine, but in UK, use caster sugar. Instead of parchment, you can also use a silicone mat below and cling wrap/film over the top, but be aware cling wrap/film tears or gets stuck more easily.

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