#brunsli

Brunsli ( Swiss brownies , Christmas treat )

ingredienti e dosi per 45/50 pezzi )_ [f=cyan]depending on the size of single cookies _150 gr (5 ounces) sugar _1 pinch of salt _250 gr (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 gr (3.5 ounces) bitter chocolate _2 tea spoons of kirsch:

fate cosi :

Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.Add white of egg and stir until ingredients are evenly distributed.Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step.

Talking about parties, soon the festive season will start and a thing I like to do is to spread the love with a few sweet treats like these “Basler Brunsli”. It’s the first time I’ve made them, usually I would taste the store bought ones and I can gladly say that these are so much better than the commercial ones. These traditional Swiss cookies, besides being gluten-free, have a great chocolaty taste without being dry. Now that I have tried these, I will never go back to the store bought ones. For this easy recipe I went around the Internet and saw that the ratios are basically everywhere the same. In my version of the recipe (which I adapted from the site: famillesuisse.ch ), I added a little cocoa powder and a little salt.

HAPPY THANKSGIVING TO ALL WHO CELEBRATE IT! :D

  Brunsli – Swiss Chocolate Cookies

  Recipe for about 30-35 pieces (depending on the cookie cutter size)

Prep time: 30 min (+ 6-12 hours resting time)

Cooking time: 5 min

  Ingredients:

250 g ground almonds

200 g sugar (I used brown sugar)

1 tbsp. cocoa powder

100 g dark chocolate (85% cocoa beans)

2 egg whites

½ tsp. salt

1 pinch cinnamon powder

  Recipe

In a bowl mix the ground almonds, sugar, cocoa powder, salt and cinnamon.

In another bowl whisk the egg whites to a peak (optionally add a pinch of salt).

Gently blend the egg whites with the content of the first bowl.

Fill a third bowl with warm water (not boiling) and place the chocolate to soften for 3-4 min (it’s important not to stir). After the time has passed, remove the water and add the chocolate to the rest of the ingredients and gently fold the chocolate in.

Roll out the dough until it’s about 1 cm thick. To do this place the dough between to pieces of waxed paper, the situation will be less sticky and easier to work with.

Using the cookie cutter of your choice, start cutting out the shapes. To make the removal of the dough easier, dip the cookie cutter into a little sugar. When there is no more room to cut any more cookies, gather the dough and roll it out once more. Repeat until the dough is finished.

Place the cookies on a baking tray lined with waxed paper and let them dry between 6 hours to a whole night.

Heat the oven to 250 and bake for 5 min. Remove from the oven and let them cool on a rack.