This is the best Basler Brunsli recipe we have ever had. We found it while visiting Basel, Switzerland.
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traveling in Switzerland
This is one of the things we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.
Basler Brunsli is a Chocolate Spice Cookie made with Nut Flour – named for the town of Basel Switzerland. A lovely town with a rich history. We stayed in the older part of town, next to the University which had a special charm. It was November, and there were already signs of the approaching holidays. Most importantly, the shops were selling Christmas cookies. Basel is famous for several cookies, which are actually named for the town. We have included a recipe for a little chocolate cookie called Basler Brunsli, which means the little brown cookie from Basel.
I especially liked the Basler Brunsli, a chocolate spice cookie, that is perfect as a Christmas cookie. Basler Brunsli are usually a small, thick cookie cut in the shape of a flower. The shop keeper explained that they use nut flour instead of wheat flour. Usually it was almond flour, but these were made of hazelnut flour.
THE BEST BASLER BRUNSLI RECIPE
When we returned home, I researched the recipe and created our own version. However, I thought a larger version in the shape of a bear would be appropriate, since the bear is an important symbol in Switzerland. The cookie is naturally gluten free, because it is made with nut flour and egg whites, similar to a macaron. I used hazelnut flour and orange liqueur. Very important to this recipe is allowing the cut out cookies to dry out for an hour before baking.
I happened to have a stencil of a birch forest that I picked up at the art store. Dusting it with powdered sugar made a nice winter scene for the presentation.
How the Basler Brunsli Cookies Fit into our Plan to EAT BETTER:
While looking for the best ingredients, we discovered that many companies that care about quality also care about sustainability. We had made a huge dent in our carbon footprint just by eating better. We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon butter and Wholesome sugar we cut our carbon footprint (see: we cut our carbon footprint in half ) and are helping to control climate change.
Equipment
- food processor
Ingredients
- 114 grams Valrhona Manjari 64% cacao chocolate
- 3 Tablespoons Valrhona cocoa powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1/2 tsp Diamond Crystal kosher salt
- 1 egg white
- 70 grams Wholesome organic sugar ground superfine
- 1 Tbsp orange or cherry liqueur
- 170 grams nut flour almond or hazel nut is traditional
- ½ cup sparkling white sugar
Instructions
- Allow the ingredients to come to room temperature (about 65° F). This may take about an hour.
- Using the food processor, grind together the chocolate, cocoa powder, cinnamon and cloves, stopping before they start to clump. Do not over process.
- Using a stand mixer with a whisk attachment, beat the egg white on medium for about a minute. Increase the speed to medium high and add the sugar a tablespoon at a time. Beat the mixture until it is a stiff meringue.
- Remove the bowl from the mixer and fold in the liqueur.
- Fold in the chocolate mixture until incorporated, being careful not to deflate the egg whites.
- Fold in the nut flour until incorporated, being careful not to deflate the egg whites.
- Pat the mixture into a flat circle about ½ inch thick and wrap in plastic. Refrigerate the mixture for at least an hour, or even overnight.
- Spread the sparking white sugar on a cutting board. Using a rolling pin, roll out the dough until it is ⅜ inch thick, turning it over to make sure it is evenly coated with the sugar.
- Line a baking sheet with parchment paper. Using cookie cutters, cut the cookies into shapes. The cookies break easily, so smaller shapes are traditional. Use a spatula to move them onto the baking sheet.
- Allow the cookies to dry out for an hour before baking.
- When ready to bake, place a rack in the center of the oven and preheat the oven to 250° F.
- Bake until they are set, but not browning, about 8-10 minutes. Do not overbake.
- Allow the cookies to cool for 5 minutes on the baking sheet before moving them to a cooling rack.
- Allow the cookies to cool completely before serving. They firm up as they cool.
Nutrition
