Basler Brunsli
Servings: 24 cookies
Calories: 63kcal
Basler Brunsli are Swiss Christmas cookies filled with the flavors of chocolate and spice! They're very easy to make, and also gluten free and dairy free!
Print Recipe
Equipment
- star cookie cutters or other shape of your choice
Ingredients
- 1 cup almond flour
- ½ cup granulated sugar
- ½ cup bittersweet chocolate chips
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 1 egg white
- powdered sugar or colored sanding sugar optional for decoration
Instructions
- Place almond flour, sugar, cinnamon, ground cloves, and chocolate chips in a food processor. Process on high until all ingredients are blended into a fine powder. You'll still have some larger bits of chocolate and that is okay.
- Add the egg whites and pulse until dough forms. Shape the dough into a flat disk, wrap in plastic wrap and chill in the refrigerator for 30-60 minutes.
- Remove the disk of cookie dough from the plastic and sprinkle it with sugar on both sides. Place between two sheets of parchment and use a rolling pin to roll out the dough to ¼ inch thick.
- Cut out the cookies using cookie cutters. Re-roll the scraps and continue to cut out more cookies until all of the dough is used.
- Place the cookies on parchment lined baking sheets and let them dry in a cool room for one hour. Don't skip this step, it is what gives the cookies their unique puffed texture on top. See note.
- Preheat the oven to 350 degrees F. Bake the cookies for 12 minutes, and allow to cool on the cookie sheet. If using sanding sugar to decorate, add that immediately when they come out of the oven. If dusting with powdered sugar, wait until the cookies cool to sift it over the top.
Notes
- When it's time to dry the Basler Brunsli, some recipes will tell you to let them dry out for at least 3 hours or even overnight. I tested them at one hour and three hours of drying time and found no difference between the two. Maybe overnight drying makes more of a difference, but you'll be fine at one hour. (If you try the overnight method, let me know!)
- You can make Basler Brunsli thicker for a chewier texture. Up to ½ inch thickness is fine. Cooking times will vary for thicker cookies, so test a couple of them to get the timing right before you make the whole batch.
- Store in an airtight container for up to two weeks.
- I used these Ateco star-shaped cookie cutters in 3 different sizes for this recipe. Stars, flowers, and bears are common shapes, but use whatever cookie cutters you like or have on hand.
Nutrition
Serving: 1cookie | Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.04mg | Sodium: 6mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 0.5IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.2mg
