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Brunzli

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 25 pieces
Course: Dessert
Cuisine: Swiss

Ingredients

  • 150 grams granulated sugar
  • 240 grams ground almond powder with skin
  • 1 pinch clove powder
  • 1/4 teaspoon cinnamon powder
  • 12 grams cocoa powder
  • 20 grams all purpose flour
  • 100 grams dark bitter sweet chocolate
  • 15 millilitres kirsch
  • 2 egg whites

Instructions

    Cup of Yum
  1. Combine all dry ingredients in a bowl.
  2. Add white of egg and stir until ingredients are evenly distributed.
  3. Melt the chocolate in in a double boiler and pour on to the dry ingredients.
  4. Add the Kirsch and knead into a smooth dough. Just ensure it is well combined, the dough does not to be worked for a lengthy period
  5. Sprinkle your working surface with a little sugar and then roll out dough approximately on 12 mm (1/2 inch) thick.
  6. Using your Christmas cutter set punch out the various figurines and forms and place them on tray lined with baking paper. Alternatively use a round cutter of any size you wish. Sprinkle the cookies with a little sugar.
  7. Let them dry in room temperature (well ventilated) for a minimum of 6 hours but better yet over night.
  8. Bake for about 5 to 6 minutes in a pre-heated oven at 240 °C (465 °F). The cookies will be very moist when they come out of the oven but will dry up during the cooling process
  9. Cool on a wire rack completely before serving or storing in an airtight container

Notes

  • I often use a 50/50 mixture of ground almonds and ground hazelnuts to make these cookies.