December 16, 2009

Basler Brunsli

The canton of Basel is renowned for two of its biscuits: the Basler Läckerli is a hard biscuit made of honey, almonds, candied peel and Kirsch. It is a speciality that is enjoyed all the year round. The Basler Brunsli is generally enjoyed at Christmas in Switzerland. It is made of almonds and cocoa or grated chocolate. The first Brunslis were made around 1790 using cocoa powder. As I wanted to stay traditional and authentic, I decided to make it that way and not with chocolate. And the recipe? It comes straight from Basel from Robert of lamiacucina. Be careful! Brunsli is highly addictive! Here is another Brunsli recipe with chocolate.

250 g grated almond
250 g powder sugar
50 g cocoa powder

2 egg whites
2 tablespoons Kirsch
1 pinch of ground clove
1 pinch of salt

Beat slightly the egg whites. Mix grated almond, powder sugar and ground clove, then stir in the egg white. When the dough is getting together add the Kirsch. Place the dough in the fridge for at least 2 hours, but better over night. Roll it out between baking paper about 1 cm thick and cut out forms.
(Usually it is rolled out on sugar, but I left this out.) Leave them in the fridge for 1 hour before baking. Preheat oven to 190°C and bake the Brunslis for about 8 minutes or less if you cut out small ones like me. They should still be slightly wet inside.


Anonymous said...

Schön geraten. Zwischen 2 Backpapieren ausgeroll,t brauchts keinen Zucker.

Marysol said...

You know, your blog is highly educational. I've learned about Mailänderli and Brunsli, all in one day.

The ingredients for this biscuit sound wonderful together, and, from what I see, the biscuits look very moist and chewy. Yum. These will be added to my list of Christmas cookies. Thank you.

Merry Christmas Chriesi!

chriesi said...

Danke! Oh ja, das hani fascht vorgässe inzschriibe!

Marysol, I am glad you like the cookies, these Brunsli are really addictive, I hope you will like them.
Merry Christmas to you too!

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