This is the best Basler Brunsli recipe we have ever had. We found it while visiting Basel, Switzerland.
Table of contents
VISITING BASEL SWITZERLAND
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.
I especially liked the Basler Brunsli, a chocolate spice cookie, that is perfect as a Christmas cookie. The name means “the little brown cookie from Basel”. 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.
CREATING 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.
Basler Brunsli chocolate spice cookies
INGREDIENTS FOR THE BEST BASLER BRUNSLI COOKIE RECIPE
Use thebest ingredients. We have listed thebrands for some of the ingredientsbecause ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and organic sugarwe cut our carbon footprint in halfand are helping to control climate change.
SUGAR
We useWholesome organic sugar, because it is produced from sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution andclimate change, and is a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste because of how it is produced, but mostly we use it because it is a sustainable choice. It is more expensive than buying the standard brands, but the difference is only a few cents per recipe, so it’s worth it. We also save money bybuying this in bulkdirect from the company andstoring it in jars in the pantry.
CHOCOLATE
Using a high quality chocolate makes a really big difference. We useValrhona chocolate, because of the quality and because it’s an ethical choice.
SALT
We like the quality ofDiamond Kosher saltand don’t want the iodine taste. The weight and structure of salt varies between brands so it is important to choose a salt and stick with it to be consistent.
SPICES
Ordering spices in bulk from a spice dealer will give you a great price and the best quality. This will make a huge difference in your baking. We order most spices fromWorld Spice Merchants, because they carry a huge variety of top quality spices.
Basler Brunsli
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.
Equipment
- food processor
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
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
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
HOW THIS RECIPE FITS 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.
Photos by Tony Fitzgerald Photography