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Basler Brunsli — spiced almond and chocolate cookies
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Source: https://recipheon.com/en/recipes/desserts/basler-brunsli-spiced-almond-and-chocolate-cookies
About this recipe
Basler Brunsli are Swiss cookies from Basel, with ground almonds and dark chocolate forming a dense, fragrant dough. A brief bake gently sets the edges while the centers stay soft and slightly chewy. Cinnamon and a little clove bring out the chocolate flavor. This home batch uses full-fat blanched almonds, finely grated 70% chocolate, a little type 450 cake flour, and weighed pasteurized egg white. There is no need to whip the mixture or knead it for long. Rolling between sheets of parchment keeps all the sugar in the dough, and no extra dusting is needed. The full batch makes 24 thick rounds. Plan ahead: after an hour in the refrigerator, the cut cookies dry for six hours before going into a hot oven for just a few minutes. They develop their full flavor and proper texture as they cool.
Ingredients
Dough for 24 cookies
200 g full-fat blanched almonds, finely ground
150 g white sugar
80 g dark chocolate, 70%, finely grated
60 g pasteurized liquid egg white without additives
20 g wheat cake flour, type 450
10 g water
1.5 g ground cinnamon
0.2 g ground cloves
0.8 g salt
Steps
Prepare 200 g finely ground blanched almonds; they should be full-fat almonds, not defatted almond flour. Finely grate 80 g of 70% chocolate. Weigh the remaining ingredients, including 60 g plain pasteurized egg white and 10 g water. Line a baking sheet with internal dimensions of about 38 × 32 cm with parchment.
In a large bowl, mix the almonds, 150 g sugar, 20 g type 450 cake flour, 1.5 g cinnamon, 0.2 g cloves, and 0.8 g salt. Add all the grated chocolate and distribute it thoroughly through the dry mixture, breaking up any larger clumps. Do not add cocoa or extra sugar for coating.
Pour all 60 g pasteurized liquid egg white and the measured 10 g water into the bowl. Mix with a spatula, then briefly bring the mixture together by hand, just until it forms a uniform, dense, slightly sticky dough. Do not whip the egg white, and do not knead the dough for long. Scrape in all the mixture from the sides and bottom.
AI-generated Shape all the dough into a thick, flat disk and wrap it tightly or put it in a covered container. Refrigerate for about 1 hour so it firms up and is easier to roll. Before continuing, prepare two sheets of parchment and a round cutter about 5 cm in diameter.
Roll the dough in portions between two sheets of parchment to about 1 cm thick. Remove the top sheet and cut rounds about 5 cm across, transferring them to the baking sheet with a spatula. Gather and reroll all the scraps. Use all the dough to make 24 similar cookies; arrange them in six columns and four rows, leaving about 1 cm between them. Do not dust with anything.
AI-generated Leave the baking sheet without a cover for about 6 hours in a dry place, away from a radiator and direct sunlight. The tops of the cookies should feel dry to the touch; in humid conditions, this may take a little longer. Toward the end of the drying time, preheat the oven to 240°C using conventional top and bottom heat, with a rack in the middle.
Put the whole baking sheet in the fully preheated oven and bake for about 5–6 minutes. The edges should set slightly, and small cracks may appear on top; the centers will still be soft. Do not wait for the hot cookies to become firm, as they will be too dry once cool. Remove the baking sheet and set it on a stable heatproof support.
AI-generated Leave the Brunsli on the baking sheet for about 20 minutes, until you can carefully lift them with a spatula. Transfer to a rack and cool for about 10 more minutes, until completely cold. Serve two cookies per portion. Store tightly sealed in a cool, dry place and use within a week; for longer storage, freeze once cool.
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