CHOCOLATE-SPICE COOKIES (BASLER BRUNSLI)
Make and share this Chocolate-Spice Cookies (Basler Brunsli) recipe from Food.com.
Provided by Saturn
Categories Dessert
Time 29m
Yield 40 2 1/4" cookies, 40 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Line several baking sheets with aluminum foil.
- In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
- Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
- Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.
- Set the dough aside for 5 to 10 minutes to stiffen slightly.
- Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
- Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently and re-dusting the surface and rolling pin with powdered sugar to prevent sticking.
- Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
- Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
- Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
- Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil.
- Store airtight for 3 to 4 days. Freeze, airtight, for longer storage.
Nutrition Facts : Calories 47.3, Fat 2.3, SaturatedFat 0.2, Sodium 3, Carbohydrate 6.2, Fiber 0.8, Sugar 5, Protein 1.2
BASLER BRUNSLI (SWISS CHOCOLATE SPICE COOKIES)
These cookies require two resting periods. The first is 1-2 hours for the dough to chill. The second is overnight to dry out the cut cookies.Yield: 28-29 (2 1/2 inch) cookies
Provided by Sarah | Curious Cuisiniere
Categories Dessert
Time 1h22m
Number Of Ingredients 6
Steps:
- Place the chopped almonds and sugar in the bowl of your food processor. Pulse until the mixture resembles flour.
- Add the chopped chocolate, cinnamon, and cloves. Pulse until the chocolate is finely ground and evenly distributed.
- Add the egg and pulse until a dough ball forms.*
- Remove the dough from the food processor, shape it into a ball, and wrap it in plastic wrap. Refrigerate it for 1-2 hours, until firm.
- Sprinkle a large piece of parchment paper with sugar and transfer the dough to the paper. Press the dough to flatten it slightly and sprinkle the top with more sugar. Lay another piece of parchment paper over dough. (This is so your dough doesn't stick to your rolling pin.)
- Roll the dough to roughly an 1/8 inch thick.
- Carefully, remove the top parchment paper and cut out cookies using your desired cookie cutter.
- Place the cut cookies onto a parchment paper lined baking sheet, spaced about 1 inch apart. Reroll the scraps until all your dough has been used.
- Place the cut out cookies on their baking trays (uncovered) in an out of the way place and leave the cookies to dry overnight.
- Preheat your oven to 300F.
- Once preheated, bake the cookies 12-15 minutes, until slightly puffy.
- When done, remove the cookies from the oven and dust them with granulated sugar. Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container on the counter for 1 week.
BASLER BRUNSLI
This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine.
Provided by Irmgard
Categories Dessert
Time 2h20m
Yield 30-45 cookies
Number Of Ingredients 10
Steps:
- In a food processor, pulse together the chocolate, cocoa powder, cinnamon and cloves until finely ground.
- Set aside.
- In a large bowl, beat the egg whites until foamy.
- Beat in the superfine sugar, 1 tablespoon at a time, until stiff peaks form.
- Fold in the chocolate mixture, almonds and kirsch until just combined.
- Divide the dough in half and shape into rectangles.
- Wrap and refrigerate until firm, about 30 minutes.
- Sprinkle the work surface with half of the granulated sugar.
- Working with 1 piece of dough, turn 2 or 3 times to coat with sugar.
- Roll out to a scant 1/2" thickness.
- Using a 2" heart-shaped cookie cutter, cut into hearts.
- Repeat with the remaining dough.
- Place on a sheet of waxed paper and sprinkle with the coarse sugar.
- Let dry for 1 hour.
- Line rimless baking sheets with parchment paper.
- Arrange the cookies, about 1 inch apart, on the pans.
- Bake in the centre of a 325 degree F oven just until firm, about 20 minutes.
- Transfer to racks and let cool completely.
Nutrition Facts : Calories 102.3, Fat 7.4, SaturatedFat 0.6, Sodium 50.7, Carbohydrate 7.5, Fiber 2, Sugar 4.9, Protein 3.5
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- Place the almonds and 2 3/4 cups sugar in the bowl of a food processor fitted with a metal blade; pulse until the mixture is fine and sandy.
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- To make the cookies: Line two baking sheets with parchment, or grease them lightly., In the bowl of a food processor, pulse the sugar, almond flour, chocolate chips, and spices until fine.
- Add the egg whites and process until a stiff dough forms., Sprinkle a flat surface with additional sugar and roll the dough 1/4" thick.
- Cut out shapes with 2" cutters and transfer to the prepared baking sheets., Let the cookies sit at room temperature for 1 hour before baking; this ensures a crispier top.
- Toward the end of the drying time, preheat the oven to 325°F., Bake the cookies for 15 minutes, until the tops look puffy and you can smell the chocolate.
BASLER BRUNSLI COOKIES RECIPE - ANDREA MEYERS
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- In the bowl of the food processor, mix together the almond meal and sugar. Add the chopped chocolate and process until finely ground. Add the cinnamon, cloves, and egg whites, and pulse to make a dough.
- Sprinkle the extra sugar over a sheet of parchment. Divide the dough in half and lay one half on top of the parchment. Lay another piece of parchment over the dough and roll it out to 1/8 inch thickness. Cut the cookies with the cutter and lay on parchment-lined baking sheets, arranging them 1 inch apart. Reroll the remaining dough and continue it’s all used. Allow the cookies to stand and dry for about 3 hours.
- Bake the cookies until they are slightly puffed, about 12 to 15 minutes. Allow to cool completely and store in a tin.
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- In a food processor, combine the almond meal, sugar, and chocolate. Pulse the mixture until finely ground. Add the cinnamon, cloves, and egg whites. Continue to pulse until dough comes together. If the mixture is still too wet, add a little more almond meal.
- Line baking sheets with parchment. On a large work surface, spread out a piece of parchment. Dust with granulated sugar. Add the dough, form into a disc, and sprinkle the top with more sugar. Top with another sheet of parchment.
- Use a rolling pin to roll the dough 1/8 inch thick. Use small cookie cutters to cut out desired shapes. Transfer to prepared baking sheets about 1 inch apart. Repeat with remaining scraps of dough.
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HOW TO MAKE SWISS CHRISTMAS COOKIES (WITH RECIPES!)
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Servings 30Published 2020-12-15Estimated Reading Time 8 mins
- Zimtstern • Cinnamon Stars. These star shaped cookies are my older son’s favorite and generally beloved in Switzerland. They even lend their name to the Swiss Christmas song, “Zimestern han i gern” sung to the tune of Jingle Bells.
- Basler Brunsli • Chocolate nut cookies. The Basler Brunsli cookie (akak “little brown”) is almost the same as Zimtstern just with the addition of chocolate and cocoa powder.
- Vanillekerferl • Vanilla nut crescent cookies. The Vanillakerferl is a delicate crescent-shaped vanilla flavored cookie, made with ground almonds. In German, it’s also called Vanille Gipfel and Vanille Hörnchen.
- Spitzbuben • Jelly sandwich cookies. A Spitzbube cookie is two thin shortbread cookies with jelly sandwiched between. There are all sorts of special cookie cutters for this cookie with cutouts on the top piece so the jelly shows through.
- Mailänderli • Sugar cookies. The Mailänderli is a butter cookie often flavored with lemon zest. It is traditionally cut into a flower shape and brushed with egg yolk, which gives it the classic yellow color you’ll see on all the store-bought Mailänderli.
- Sablé • Shortbread cookies. Sablé cookies come from France but appear all over Switzerland during Christmas. It’s a buttery shortbread cookie that benefits from a light (or heavy) sprinkling of coarse sanding sugar.
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- Put the almond flour, sugar, chocolate, cinnamon and cloves in a food processor and process until you are left with a fine powder.
- Add the egg white and pules until everything combines. Bring the dough together into a ball. At this point, you can wrap and chill the dough if you prefer to make it a bit easier to work with.
- Place a piece of parchment on your worktop. Sprinkle it with sugar, flatten the dough slightly and put on top then sprinkle with a little more sugar. Cover with another piece of parchment then roll out. I have rolled to around 1/4 inch (3mm) but you can make these a little thicker.
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- Basler Mehlsuppe. This simple soup requires few ingredients, and its color comes from toasting flour with some butter. Recipes can differ, but the result is usually the same—a brown broth topped with grated cheese.
- Schlumbergerli. A little round bread roll, the Schlumbergerli has been made by Basel bakeries since at least the 1950s. The crust of these rolls is crisp, but somewhat soft.
- Basler Brot. One of Switzerland’s cantonal breads, Basler Brot, has a crisp, floury exterior. Baked at a high temperature to achieve its deep color and texture, it has only four ingredients: halbweissmehl / farine mi-blanche (half-white flour), yeast, salt and water.
- Fastenwähe. Like Baler Mehlsuppe, Fastenwähe is popular during Basel’s Fasnacht celebration. Its name means something like “fasting pie,” as its production historically coincided with the period of Lent.
- Hefegugelhopf. The Hefegugelhopf is a yeasted, fluted cake with a hole in the middle. Bakeries often decorate them with whole or sliced almonds and a heavy coating of powdered sugar.
- Schoggiweggli. You can find small buns filled with chocolate chunks throughout Switzerland, but the Schoggiweggli has a strong connection with Basel. Developed in 1975 by Anton Bachmann of Confiserie Bachmann, this has become a popular bread at many bakeries and supermarkets in the city.
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- Mässmogge. Before I tried a Mässmogge candy, I had never experienced anything like it. Within this colorful candy shell is a hazelnut paste filling, which I did not expect.
- Hypokras. A sweetened, spiced red wine, Hypokras is popular during the wintertime in Basel. It can be served cold or warm, and a glass of Hyprokras is particularly common to celebrate the New Year.
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Add the remaining ingredients and pulse to mix rapidly. Strew the surface with sugar and press the paste out about ⅜ inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in hearts, stars and clover leaf shapes and place on paper-lined pans. Allow to dry several hours, uncovered, at room temperature. Preheat oven to 300℉ (150 ...
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BRUNSLI RECIPES
2016-11-25 · Our Basler Brunsli Recipe. We make the dough for our Basler Brunsli in the food processor. It makes grinding the almonds into flour and chopping the … From curiouscuisiniere.com 3.9/5 (12) Category Dessert Cuisine Switzerland Total Time 1 hr 22 mins. Place the chopped almonds and sugar in the bowl of your food processor. Pulse until the …
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Brunsli (Swiss brownies, Christmas treat) Ingredients for approximately 50 cookies (depending on the size of a single cookie): 150 g (5 ounces) sugar; 1 pinch of salt; 250 g (9 ounces) grind almonds; ¼ tea spoon cinnamon; 1 pinch of clove powder; 2 tablespoons of cocoa powder; 2 tablespoons of flour ; 2 fresh white of egg (about 70 g (2.5 ounces)) 100 g (3.5 ounces) bitter …
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Basler Brunsli is a Chocolate Spice Cookie made with Nut Flour – named for the town of Basel Switzerland. Basel, Switzerland. A lovely town with a rich history. We stayed in the older part of town, next to the University which had a special charm. It was November, and there were already signs of the approaching holidays. Most importantly, the shops were selling …
From tonyfitzgeraldphotography.com
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BACK TO WORK – BASLER BRUNSLI » DELICIOUS:DAYS
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Basler Brunsli (Chocolate Almond Cookie) 1½ cups natural almonds (8oz) 1 cup sugar ½ cup powdered sugar 6 oz semisweet or bittersweet chocolate chopped 1 teaspoon of cinnamon ½ teaspoon ground cloves 2 large egg whites. In a food processor combine almonds with sugars until ground fine. Add chocolate and mix until fine. (Do not overmix or chocolate will melt.) Add …
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Chocolate–Almond Spice Cookies (Basler Brunsli) Published Nov 22, 2010 10:00 AM Recipes Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss ...
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From saveur.com
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