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Basler Brunsli (Swiss Chocolate Spice Cookies)

A recipe for Basler Brunsli (Swiss Chocolate Spice Cookies)! These gluten-free cookies from Basel have a blend of ground nuts, sugar, spices, and chocolate.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 30 Cookies
Course: Dessert
Cuisine: Swiss

Ingredients

  • 2 cups (200 grams) fine almond flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 large egg whites
  • 1 cup (200 grams) granulated sugar plus more for sprinkling
  • 7 ounces (200 grams) dark chocolate roughly chopped
  • 1 tablespoon (15 milliliters) Kirschwasser Kirsch

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the almond flour, cinnamon, and cloves. Set aside.
  2. Bring a medium saucepan 1/4-1/2 filled with water to a simmer.
  3. Place the egg whites and sugar in a large heatproof bowl. Place the bowl over the medium saucepan, making sure the bottom isn't touching the water.
  4. Beat the eggs and sugar with a whisk until the mixture is light and frothy and all of the sugar has dissolved.
  5. Add the chopped chocolate and continue to whisk until the chocolate has completely melted and the mixture is smooth.
  6. Remove from heat and fold in the almond flour mixture and the Kirschwasser to form a thick, sticky dough.
  7. Transfer the dough to a piece of plastic wrap, wrap into a disc, and refrigerate until chilled but still pliable, about 1 hour.
  8. Line two baking sheets with parchment.
  9. Cover a large work surface with a piece of parchment and sprinkle with a thin layer of sugar.
  10. Add the chilled dough, sprinkle with more sugar, and top with another piece of parchment.
  11. Roll out the dough into a sheet about 1/3 inch (1 centimeter) thick, adding a little more sugar as needed.
  12. Cut out desired shapes with cookie cutters, such as flowers or hearts, about 2 inches (5 centimeters) wide.
  13. Transfer the cut cookies to the prepared baking sheets and repeat with remaining dough.
  14. Allow the cookies to dry uncovered on the baking sheets at room temperature for at least 3 hours and up to 12 hours or overnight.
  15. Preheat oven to 425˚F (220˚C).
  16. Bake the cookies until cooked through and slightly puffed, 5-8 minutes.
  17. Allow to cool on the baking sheets for about 10 minutes before transferring to wire rack.
  18. Cool to room temperature before storing in an airtight container.