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Brunsli – Swiss Chocolate Cookies Recipe

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Brunsli – Swiss Chocolate Cookies Recipe

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Ingredients

Adjust Servings:
150 grams granulated sugar
240 grams ground almond powder with skin
1 pinch clove powder
1/4 teaspoon cinnamon powder
12 grams cocoa powder
20 grams all purpose flour
100 grams dark bitter sweet chocolate
15 millilitres kirsch
2 egg whites
Cuisine:
  • 16 min
  • Serves 25
  • Medium

Ingredients

Directions

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Brunsli – these chocolate cookies are great any time of the year, but during Christmas times they are a must with my family. Perfectly baked they are crisp and crunchy on the outside with a soft center and a delightful nutty flavor.

Brunsli Recipe (Swiss Chocolate Cookies)

  1. Combine all dry ingredients in a bowl.
  2. Add the egg whites and stir until ingredients are evenly distributed.
  3. Melt the chocolate in in a double boiler and pour on to the dry ingredients.
  4. Add the Kirsch and knead into a smooth dough. Just ensure it is well combined, the dough does not to be worked for a lengthy period
  5. Sprinkle your working surface with a little sugar and then roll out dough approximately on 12 mm (1/2 inch) thick.
  6. Using your Christmas cutter set punch out the various figurines and forms and place them on tray lined with baking paper. Alternatively use a round cutter of any size you wish. Sprinkle the cookies with a little sugar.
  7. Let them dry in room temperature (well ventilated) for a minimum of 6 hours but better yet over night.
  8. Bake for about 5 to 6 minutes in a pre-heated oven at 240 °C (465 °F). The cookies will be very moist when they come out of the oven but will dry up during the cooling process
  9. Cool on a wire rack completely before serving or storing in an airtight container

Note: I often use a 50/50 mixture of ground almonds and ground hazelnuts to make these cookies.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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