Traditional Swiss Cookie Food

10 TRADITIONAL SWISS DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Swiss dessert in 30 minutes or less!

BASLER BRUNSLI (SWISS CHOCOLATE SPICE COOKIES)

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.

SPITZBUBEN (SWISS JAM COOKIES)

Steps:

• Beat the sugar and butter together until light and fluffy.
• Beat in the almond meal and vanilla flavouring and the white of 1 egg.
• Add the flour and knead until smooth.
• Chill dough in the refrigerator for 1-2 hours.
• Preheat over to 325 degrees.
• Roll out the dough on a lightly floured cutting board to the thickness of 1/8"-1/4" (the thinner the dough, the better the cookie).
• Cut with small round, star, or diamond-shaped cookie cutters.
• Use a smaller cookie cutter to cut a "window" in half the cookies (these will be the top of the cookie sandwiches).
• Place all the cookies on lightly buttered and floured cookie sheets.
• Bake for 12-15 minutes, until golden.
• Remove cookies from the baking sheet and let cool.
• Spread the cookies without a "window" with fruit jam.
• Coat the cookies with "windows" in confectioners' sugar, and then place on top of the cookies with fruit jam.

TRADITIONAL SPRINGERLE

Steps:

• Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
• Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
• Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
• Preheat oven to 250 degrees F (120 degrees C).
• Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.