Note: This Basler Brunsli recipe was originally part of my Biscuit Advent Calendar, a one-recipe-a-day email series in December. You can find the other recipes and sign up for the next round if you want here.
Today, we are off to Switzerland where this delicious biscuit is from. And where it is also a Christmas biscuit staple. To me, Basler Brunsli (something like “little brownies from Basel”) are a real counterpart to cinnamon stars (apart from the fact that they don’t need to be star-shaped).
What I mean by that is that the ingredients are fairly similar: it’s a cut-out biscuit based on egg whites, nuts, and sugar (yes, another gluten-free one). Both are best (I think) when they are relatively thick and fudgy on the inside.
There are also a few key differences:
Cinnamon stars are definitely work. Basler Brunsli, on the other hand, are super easy. Then, of course, Brunsli contain chocolate or cocoa powder, which makes them dark brown, as well as -traditionally- a shot of Kirsch brandy (though this is optional).
And while cinnamon stars need to be baked low and slow so the meringue top stays white, Brunsli can be baked very hot and fast, so the outside becomes crisp while the inside stays soft and fudgy (like any other brownie).
The ones below got a little thin (that was 2016, I have learned since then)
If you like chocolate and don’t have much time or nerve for baking, but still want to make biscuits, absolutely give these a try.* They’re cut-outs too, so you still get that bit of fun on top.**
*As usual, they aren’t instant craving satisfaction though, because the cutouts need to dry for a bit (see recipe).
**And of course, any cut-out dough can simply be cut into rectangles, squares, or diamonds with a knife for an even easier shortcut.
Basler Brunsli Recipe
Makes about two trays
Ingredients
- 250 g finely ground almonds
- 200 g sugar
- 2 egg whites
- 1 tsp cinnamon
- a dash of ground cloves if you have some (it is a very strong spice)
- 1 tsp Kirsch if you want
- good pinch of salt
- 100 g dark chocolate (70%+)
- 2 tbsp cocoa powder
- a little caster sugar for cutting (optional)
Instructions
Mix almonds, sugar, spices, salt and cocoa powder in a bowl.
Melt the dark chocolate and when it’s only slightly warm mix into the dry ingredients. Add the Kirsch as well if using.
Whip the egg whites to soft peaks. You want them glossy and white, not dry.
Fold the whites into the other ingredients until you have a sticky dough.
If the dough is looking very wet, wait for 15 minutes to let the nuts absorb the liquid. It will always be slightly sticky.
Roll out the dough to 1 cm thickness between two layers of cling film. That is quite thick but this way they stay soft inside.
Cut out whatever shapes you want and put them on a tray lined with baking paper. If your cutter sticks to the dough, dip it into a little caster sugar between cutting.
Leave the biscuits to dry for a few hours (or even overnight).
Preheat your oven and bake for 5 minutes at 230°C conventional. Let them cool.
And for once that’s it. Unless you feel like decorating (white chocolate would work for example) they are finished. Pack them into boxes. They will last at least four weeks.
Enjoy!!
I wish you a really nice weekend. I’m still planning to finally go to the Christmas market in Luxembourg City. The BBC recently called it “the best Christmas market in Europe”. Mainly because it’s less crowded than the famous ones. So… thanks for that, journalists.