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Basler Brunsli

Basler Brunsli	Opens photo in lightbox. Hit Escape or X to exit lightbox.

1-1/2 cups almonds
1 cup granulated sugar
1/2 cup powdered sugar
6 oz bittersweet chocolate, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 egg whites

In a food processor, process the almonds and sugars until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times. Add chocolate and mix until fine, being careful to not overmix and cause the chocolate to heat up and melt. Add spices and egg whites and mix until dough forms a mass. Chill dough for about 1/2 hour. Preheat oven to 350 F.
Line a baking sheet with parchment paper. Generously dust a work surface with powdered sugar. Roll dough to 1/2 inch thickness. Cut with a 2 inch heart-shaped cookie cutter (hearts are traditional, but you can cut them to any shape you want). Place cookies on baking sheet. Put cookies into the oven and immediately reduce the temperature to 325 F. Bake for 15 minutes or until firm.

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Reviews of Basler Brunsli:

1-5 of 8 reviews   Next >>

  Rolf Dettwiler in Basel,Switzerland  May 30, 2014
Would make this again.
These are special cookies from Basel.We always were taught to add Kirch-Wasser, about 1/8 cup to receipe.When rolling out cookies use reg sugar to roll them out. Bake just 10-12 minutes,just untill they poof up.Add, a slice of apple to jar to keep them soft. enjoy 5 stars

  Frances Maria in Chicago  Dec 21, 2011
Would make this again.
We thought this was a great cookie recipe, simple to make, bakes up well, and the texture and flavor is top notch. I don't understand why other people had difficulty with these, maybe they added too many egg whites? Have to keep a balance with the moisture so they don't fall apart. Maybe the "no flour" issue throws people off... 5 stars

  A cookie baker in Trondheim, Norway  Nov 25, 2008
Would make this again.
Well the taste 'basler brunsli' is amazing and I love this cookie but it ended looking terrible, melting apart, didn't keep the star nor the heart shape and didn't set until slightly over cooked and burnt on bottom. I got so sad but I am eating them all anyway because they are so delicious. I have to try it again, again and again until I manage to make it right! 3 stars

  Judi in Virginia  Dec 12, 2006
Would not make this again.
Didn't make very many and tasted awful according to kids. Won't make again! 1 star

  Wally in Vancouver  Dec 12, 2006
Would make this again.
I have lived in Basel and tasted hundreds!
These are great, too. Just don't deviate!
5 stars

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