Charlotte Rasmussen

Basler Brunsli are one of Charlotte’s favorite Christmas Guetzli: crisp on the outside and moist inside. They turn out best when made with dark chocolate and Kirsch!

BASLER BURNSLI (makes about 60)
500g ground almonds
400g sugar
200g dark chocolate, grated
4 tbsp flour
4 tbsp cocoa powder
1 pinch of cinnamon
4 egg whites, lightly beaten
2-3 tbsp Kirsch (cherry schnapps, or milk for a non-alcoholic alternative)

Melt the chocolate over water at a low heat.
Mix almonds, sugar, chocolate, flour, cocoa powder and cinnamon in a bowl. Make a well in the middle and add egg whites and Kirsch or milk and combine. Do not knead.

Wrap in foil and chill for 1 hour.

On sugar or in between two sheets of baking parchment, roll out the dough 1cm thick, one batch at a time.

Place a sheet of baking parchment on a baking tray. Using pastry cutters, cut out different shapes and lay them on the baking tray. Leave to dry at room temperature overnight.

Pre-heat the oven at 240°C.

Bake in the top of the oven for 4-6 minutes.
Leave to cool on the baking tray. The Brunsli keep for up to 2-3 week in a cookie tin.