Swiss Christmas Cookies
I hope you all had a lovely first if advent, and ate as many cookies as I did. There is a Scandinavian saying that "to be a good wife you must to bake seven sorts of Cookies for Christmas". Although I have not yet baked seven varieties, this “baking season” has started well with at so far five sorts of cookies! Home-made Wiehnachtsguezli (Christmas cookies) are a big thing in Switzerland too and my all time favourite is Brunsli a.k.a. Basler Brunsli. I have come to love these Swiss cookies so much that I wanted to share my recipe below. Enjoy!
Ingredients ca. 50 cookies:
- 150 g (5 ounces) sugar
- 1 pinch of salt
- 250 g (9 ounces) ground almonds
- ¼ tea spoon cinnamon
- 1 pinch of powdered clove
- 2 tablespoons of cocoa powder
- 2 tablespoons of flour
- 2 fresh white of egg (about 70 g (2.5 ounces))
- 100 g (3.5 ounces) bitter chocolate (Fechlin if you can get it)
- 2 tea spoons of kirsch
- Makes ca. 50 cookies
- Mix sugar, salt, almonds, cinnamon, powdered clove, cocoa powder and flour in a bowl.
- Add white of egg 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 (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes 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 (480 °F).
- Let cool completely before serving.