Easy, Perfect Basler Brunsli (Chocolate Swiss Cookies)

What a perfect gem of a traditional Swiss cookie recipe! Even though it's incredibly easy to make basler brunsli, the flavor and texture are unexpectedly complex and delightful. Almond flour, dark chocolate, and rich, warm spices are blended together in minutes and cut out into a festive dessert, perfect for the holidays and celebrations. Bite into the crisp edges with chewy centers and you'll know why these "little browns" always earn rave reviews!

Prep Time 30

Cook Time 15

Rest and Chill 2

Total Time 2 45

Servings cookies

Author Melissa Erdelac

Ingredients

2 ½ cup (238 g) blanched almond flour
1 ½ cup (10 ounces) dark chocolate chips 8 ounces bittersweet chocolate, chopped
1¼ cup (250 g) granulated sugar
¼ cup (25 g) dutch cocoa powder
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground cardamom
½ teaspoon salt
2 large (75 g) egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract

Instructions

Place the almond flour, chocolate chips, sugar, cocoa powder, cinnamon, ground cloves, cardamom, and salt in a food processor. Process on high until all ingredients are blended into a fine powder, about 30-60 seconds. You'll still feel little pebbles of chocolate, but that's okay.
2 ½ cup blanched almond flour, 1 ½ cup (10 ounces) dark chocolate chips, 1¼ cup granulated sugar, ¼ cup dutch cocoa powder , ¾ teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground cardamom, ½ teaspoon salt
Add the egg whites, vanilla, almond extract and process until a dough forms. It will be the consistency of pie dough, not wet, but should clump together when pressed into a ball.
2 large egg whites, 1 teaspoon vanilla extract, 1 teaspoon almond extract
Lay a large piece of plastic wrap on the counter, scrape half the dough onto it. Shape into a large flat disk, wrap in plastic wrap and repeat with second half of dough. Chill in the refrigerator for 60 minutes.
Remove the disk of cookie dough from the plastic and place between two large sheets of parchment. Use a rolling pin to roll out the dough to ¼ inch thick (see image in post for thickness).
Use cookie cutters to cut into shapes. Transfer to parchment-lined baking sheets, about 1 inch apart (these cookies don't spread much during baking). Re-roll the scraps and continue to cut out more cookies until all of the dough is used.
Once all the cookies are on the sheets, sprinkle the tops with additional sugar. Let them dry in a cool room for one hour. This ensures a crispier, smooth top (see image in post for comparison). Toward the end of the drying time, preheat the oven to 325°F.
Bake the cookies for 15-17 minutes, or until the tops look slightly puffy. Remove from the oven and cool completely on the baking sheets. Store leftovers in an airtight container at room temperature for 3 days.

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