Chocolate Spice Cookies Basler Brunsli
Delight your taste buds with Basler Brunsli, traditional Swiss chocolate spice cookies that perfectly balance rich, dark chocolate with a warm medley of cinnamon and cloves. Naturally gluten-free thanks to ground almonds, these soft and chewy cookies are elevated with a touch of Kirsch, a cherry brandy that adds a subtle fruity depth. With a simple dough that’s rolled and cut into festive shapes—typically stars—Basler Brunsli are as beautiful as they are delicious. Quick to prepare and ready in under 15 minutes of baking, these aromatic treats make an ideal addition to holiday cookie platters or an indulgent snack any time of year.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Dark chocolate (70% cocoa)
- 250 grams Ground almonds (almond meal)
- 250 grams Granulated sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 2 pieces Egg whites (large eggs)
- 2 tablespoons Kirsch (cherry brandy; optional)
Instructions
Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double-boiler method). Stir until smooth, then remove from heat and allow to cool slightly.
In a large mixing bowl, combine the ground almonds, granulated sugar, ground cinnamon, and ground cloves. Mix well to evenly distribute the spices.
In a separate clean bowl, whisk the egg whites until they reach soft peaks. Fold the whisked egg whites into the almond mixture using a spatula.
Add the melted chocolate and kirsch (if using) to the mixture, folding gently until a cohesive dough forms. The dough will be slightly sticky.
Wrap the dough in plastic wrap and refrigerate for at least 1–2 hours, or until firm enough to roll out.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Roll out the chilled dough between two sheets of parchment paper to a thickness of about 5 mm (1/4 inch). Use cookie cutters (traditionally star shapes) to cut the dough into shapes.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 10–12 minutes, or until the edges are just set. Be careful not to overbake; the cookies should remain soft and chewy in the center.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 378.8 g | 138% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 297.5 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 839 mg | 65% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2986 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
