“BRUNSLIS“ or "bruns" (in French) are the pride of the people from Basel (Northern Switzerland) and are the obligatory traditional Christmas biscuits that people bake during this period of festivities.
Their warm chocolaty flavor is very sweet to the palate and the kirsch adds a lovely and unneglectable perfume to the dough. With their sugar coating that crunches under the teeeth and their soft chewy texture that melts beautifully in the mouth, “BRUNSLIS” are a delicacy which will overwhelm you with intense pleasure…
Makes about 30
2 Egg whites (~50g eggs)
A pinch of salt
100g Castor sugar
150g Dark cooking chocolate (40-60% cocoa)
250g Ground almonds
2-2 1/2 Tbs Kirsch
A bit of sugar to coat the biscuits
1. Whisk the egg whites with the salt until they are stiff, fluffy and standing up in well-defined peaks.
2. Progressively incorporate the sugar while still whisking the mixture.
3. Slowly melt the chocolate over a bain-marie.
4. Add to the egg white mixture.
5. Incorporate the almonds while lifting the mixture.
6. Add the Kirsch and mix carefully.
7. Wrap the dough with plastic cellophane and put in the refrigerator for a few hours.
8. Preheat the oven to 180°C (350°F).
9. Roll out the dough (1-1,2cm thickness) on lightly sugared surface.
10. Cut out shapes with the cookie cutter of your choice.
11. Place on a baking tray lined with baking paper.
12. Bake for 8-10 minutes.
You can replace the Kirsch by an other type of distilled alcohol (ex. Cognac, Bourbon or Brandy).
Don’t worry if the dough is quite wet, that’s the way it should be.
In reality, the biscuits should dry rather than bake. Test them after 8 minutes. They should be soft and chewy in the center, so don’t overbake them.
If you wish you can also shape the “BRUNSLIS” in order to get 7-10cm long and 1cm thick sticks/logs.
Like for all Christmas biscuits, “BRUNSLIS” are always fine at any moment with a good hot beverage.
(Brunslis -Pic by www.coco-lm.co)
(Xmas In Basel -Pic by www.baslerweihnacht.ch)