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
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.