Brunsli – these chocolate cookies are great any time of the year, but during Christmas times they are a must with my family. Perfectly baked they are crisp and crunchy on the outside with a soft center and a delightful nutty flavor.
Originating from Switzerland, Brunzli cookies are a delightful treat that showcase the nation’s rich chocolate heritage. These irresistible cookies are renowned for their intense chocolate flavor, delicate texture, and charming appearance. Biting into a Brunzli is like savoring a moment of pure bliss as the luscious chocolate melts in your mouth, leaving behind a symphony of cocoa notes that linger on your palate.
Let’s dive in and uncover the magic of Brunzli cookies with this great recipe!
Add white of egg and stir until ingredients are evenly distributed.
Melt the chocolate in in a double boiler and pour on to the dry ingredients.
Add the Kirsch and knead into a smooth dough. Just ensure it is well combined, the dough does not to be worked for a lengthy period
Sprinkle your working surface with a little sugar and then roll out dough approximately on 12 mm (1/2 inch) thick.
Using your Christmas cutter set punch out the various figurines and forms and place them on tray lined with baking paper. Alternatively use a round cutter of any size you wish. Sprinkle the cookies with a little sugar.
Let them dry in room temperature (well ventilated) for a minimum of 6 hours but better yet over night.
Bake for about 5 to 6 minutes in a pre-heated oven at 240 °C (465 °F). The cookies will be very moist when they come out of the oven but will dry up during the cooling process
Cool on a wire rack completely before serving or storing in an airtight container
Notes
I often use a 50/50 mixture of ground almonds and ground hazelnuts to make these cookies.
Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.
What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.
For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.
Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.
