Friday, December 17, 2010

Brunsli (Swiss Christmas Brownies)

Today I would like to share another typical Christmas biscuit recipe with you. Brunslis along with Cinnamon Stars, Mailänderli and Chräbeli are the 4 classic Christmas cookies in this part of the world. I could probably come up with a different Christmas biscuits recipe every day and wouldn’t have listed them all by next winter, therefore I am sticking to these few classics.
150 g sugar
1 pinch of salt
250 g ground almonds
¼ tea spoon cinnamon
1 pinch of clove powder
2 tablespoons of cocoa powder
2 tablespoons of flour
2 fresh egg whites 
100 g bitter chocolate
2 tea spoons of kirsch
Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.
Add egg whites 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.
Add melted chocolate from the previous step and the kirsch, knead to a soft dough.
Roll out dough on a flat surface (sprickle surface slightly with sugar so the dough does not stick to it), approximately 10 mm thick. Cut out different shapes with cookie cutter and put them on a baking sheet covered with baking paper.
Let them rest for about 5 to 6 hours or over night in a dry place.
Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C.
Let cool completely before serving.

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