Chocolate-Almond Spice Cookies (Basler Brunsli)
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Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer.
Chocolate–Almond Spice Cookies (Basler Brunsli)
Ingredients
Often described as Swiss brownies, these naturally gluten-free Christmas cookies are bound together with egg whites to create a satisfyingly chewy texture.
Yield: makes about 4 dozen
Ingredients
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8 oz. whole blanched almonds
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1 1⁄2 cups sugar, plus more for rolling
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6 oz. semisweet chocolate, finely chopped
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1 1⁄2 tsp. ground cinnamon
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1⁄2 tsp. ground cloves
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2 egg whites, lightly beaten
Instructions
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Finely grind almonds and sugar in a food processor. Add chocolate; pulse until finely ground. Add cinnamon, cloves, and egg whites; pulse to make a dough. Sprinkle a large piece of parchment paper with sugar; transfer dough to paper. Lay another piece of paper over dough; roll dough to 1⁄8" thickness. Cut out cookies with star-shaped cutters; transfer to parchment paper—lined baking sheets, spacing cookies 1" apart. Reroll scraps and repeat. Let dough dry for 3 hours. Heat oven to 300°. Bake until cookies are slightly puffed, 12-15 minutes. Let cool.
- Finely grind almonds and sugar in a food processor. Add chocolate; pulse until finely ground. Add cinnamon, cloves, and egg whites; pulse to make a dough. Sprinkle a large piece of parchment paper with sugar; transfer dough to paper. Lay another piece of paper over dough; roll dough to 1⁄8" thickness. Cut out cookies with star-shaped cutters; transfer to parchment paper—lined baking sheets, spacing cookies 1" apart. Reroll scraps and repeat. Let dough dry for 3 hours. Heat oven to 300°. Bake until cookies are slightly puffed, 12-15 minutes. Let cool.
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