Basler Brunsli Recipes
BASLER BRUNSLI
This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine.
Provided by Irmgard
Categories Dessert
Time 2h20m
Yield 30-45 cookies
Number Of Ingredients 10
Steps:
- In a food processor, pulse together the chocolate, cocoa powder, cinnamon and cloves until finely ground.
- Set aside.
- In a large bowl, beat the egg whites until foamy.
- Beat in the superfine sugar, 1 tablespoon at a time, until stiff peaks form.
- Fold in the chocolate mixture, almonds and kirsch until just combined.
- Divide the dough in half and shape into rectangles.
- Wrap and refrigerate until firm, about 30 minutes.
- Sprinkle the work surface with half of the granulated sugar.
- Working with 1 piece of dough, turn 2 or 3 times to coat with sugar.
- Roll out to a scant 1/2" thickness.
- Using a 2" heart-shaped cookie cutter, cut into hearts.
- Repeat with the remaining dough.
- Place on a sheet of waxed paper and sprinkle with the coarse sugar.
- Let dry for 1 hour.
- Line rimless baking sheets with parchment paper.
- Arrange the cookies, about 1 inch apart, on the pans.
- Bake in the centre of a 325 degree F oven just until firm, about 20 minutes.
- Transfer to racks and let cool completely.
Nutrition Facts : Calories 102.3, Fat 7.4, SaturatedFat 0.6, Sodium 50.7, Carbohydrate 7.5, Fiber 2, Sugar 4.9, Protein 3.5
CHOCOLATE-SPICE COOKIES (BASLER BRUNSLI)
Make and share this Chocolate-Spice Cookies (Basler Brunsli) recipe from Food.com.
Provided by Saturn
Categories Dessert
Time 29m
Yield 40 2 1/4" cookies, 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line several baking sheets with aluminum foil.
- In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
- Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
- Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.
- Set the dough aside for 5 to 10 minutes to stiffen slightly.
- Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
- Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently and re-dusting the surface and rolling pin with powdered sugar to prevent sticking.
- Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
- Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
- Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
- Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil.
- Store airtight for 3 to 4 days. Freeze, airtight, for longer storage.
Nutrition Facts : Calories 47.3, Fat 2.3, SaturatedFat 0.2, Sodium 3, Carbohydrate 6.2, Fiber 0.8, Sugar 5, Protein 1.2
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- To make the cookies: Line two baking sheets with parchment, or grease them lightly., In the bowl of a food processor, pulse the sugar, almond flour, chocolate chips, and spices until fine.
- Add the egg whites and process until a stiff dough forms., Sprinkle a flat surface with additional sugar and roll the dough 1/4" thick.
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