Basler Brunsli

Ingredients

Equipment Needed

• •Box grater or microplane
• •Rolling pin
• •Small cookie cutters (1½ to 2 inches)
• •Rimmed baking sheets
• •Parchment paper
• •Wire cooling racks

Instructions

1. 1

   Grate the chocolate

   Using the finest holes of a box grater or a microplane, grate the chocolate into a large bowl. Work in a cool kitchen if possible. The chocolate should resemble coarse sand, not clumped shards. This takes patience, about ten minutes for the full amount, but the fine texture is essential for the cookie's fudgy interior.

   Freeze the chocolate for 20 minutes before grating. It will shred cleanly instead of melting from the heat of your hands.
2. 2

   Combine dry ingredients

   Add the almond flour, 200g sugar, cocoa powder, cinnamon, cloves, and salt to the grated chocolate. Whisk thoroughly until no streaks of cocoa remain and the spices are evenly distributed. The mixture will smell deeply of chocolate and warm spice, almost like hot cocoa on a cold morning.

3. 3

   Add wet ingredients

   In a small bowl, whisk the egg whites with the kirsch until just combined. Pour over the dry ingredients and stir with a sturdy wooden spoon or your hands until a stiff, slightly sticky dough forms. It will seem dry at first. Keep working it. The dough should hold together when pressed but not feel wet or tacky.

   If you prefer to omit the kirsch, substitute an equal amount of water with half a teaspoon of pure almond extract. The flavor will differ, but the cookies will still succeed.
4. 4

   Roll the dough

   Spread the remaining 100g sugar on a clean work surface. Divide the dough in half. Working with one portion at a time, press it into a rough rectangle and set it on the sugared surface. Roll to exactly 1 centimeter (⅜ inch) thickness, flipping and pressing more sugar into both sides as you work. The sugar coating is not decorative. It creates the crackled crust and prevents sticking without adding flour.

5. 5

   Cut into shapes

   Using small cookie cutters (stars, hearts, and crescents are traditional), cut shapes as close together as possible. Transfer to parchment-lined baking sheets, leaving 1 inch between cookies. They will not spread. Gather scraps, re-roll once in fresh sugar, and cut again. The dough handles well but becomes tough if worked more than twice.

6. 6

   Rest overnight

   Leave the baking sheets uncovered at room temperature for 12 to 24 hours. The cookies will develop a dry, matte surface while staying soft inside. This resting period is what separates authentic Brunsli from ordinary chocolate cookies. You'll know they're ready when the tops feel dry to the touch and have lost their shine.

7. 7

   Preheat and bake

   Position racks in the upper and lower thirds of your oven and preheat to 250°F (120°C). Yes, that temperature is correct. Low heat preserves the chewy interior. Bake for 6 to 8 minutes, rotating sheets halfway through. The cookies are done when they feel set on top but still give slightly when pressed. They will firm as they cool.

8. 8

   Cool completely

   Let cookies rest on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. They will feel fragile when warm but gain structure as they reach room temperature. The texture you're seeking: a thin sugary crust that yields to a dense, almost brownie-like interior.

Chef Tips

• •Seek out high-quality bittersweet chocolate with at least 70% cacao content. The chocolate flavor carries the entire cookie, and supermarket chips won't deliver the depth you need. Valrhona, Guittard, or Scharffen Berger are reliable choices.
• •Blanched almond flour, not almond meal, produces the smoothest texture. The skins in almond meal create a grainier cookie and can taste bitter. If you can only find almond meal, sift out the larger particles before measuring.
• •Brunsli actually improve after a few days in a tin. The spices mellow, the texture becomes more uniform, and the flavors marry. This makes them ideal for holiday baking and gifting.
• •For gift-giving, layer cookies between sheets of parchment in decorative tins. They travel well and look elegant. In Basel, these are among the most exchanged Christmas gifts between neighbors and friends.
• •The traditional kirsch adds a subtle stone-fruit note that rounds the chocolate. If you have it, use it. But I've made excellent Brunsli with brandy, dark rum, or simply water and extract.

Advance Preparation

• •The dough can be made, rolled, and cut up to 2 days before baking. Store cut cookies on their baking sheets, loosely covered with parchment, at cool room temperature.
• •Baked Brunsli keep beautifully in an airtight container at room temperature for up to 3 weeks. They actually improve after 3 to 4 days as the flavors deepen.
• •The dough freezes well for up to 2 months. Roll, cut, and freeze on baking sheets, then transfer to freezer bags. Thaw overnight at room temperature before the resting and baking steps.

Frequently Asked Questions

Nutrition Information

1 serving (about 94g)