Basler brunsli are a traditional Swiss Christmas cookie made with almonds, chocolate and a touch of spice. You might need to wait a little, but these cookies are easy, naturally gluten free and deliciously good.
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I wasn't brought up with the tradition of baking cookies in the run up to Christmas, as in some places. And since I don't have a huge sweet tooth, I wasn't so quick to pick it up. However in recent years, I've grown to love trying new cookies (and my kids have been more than happy to taste-test!).
I've made a few new cookies of my own, but I also love discovering traditional cookies from around the world, as I mentioned when I shared Greek melomakarona recently. I love the variety, there's always something new to discover.
I've had Basler brunsli on my list to try a while, and finally got round to it recently. But now I think these might become a regular as we really enjoyed them. They are pretty sweet, but the rich dark chocolate flavor and hint of warm spice balance it out.
I also like the fact these are naturally gluten and dairy free, so a few friends can have these that couldn't try others. Especially during a time when sharing treats is so common, it's nice to have some options that fit different diets.
What are the origins of Basler brunsli?
Basler brunsli, or just brunsli, are a "Wiehnachtsguezli" (Christmas cookie) from Switzerland. "Basler" means from Basel, a city in the German-speaking part of the country. "Brun" means brown and the "li" ending means little.
While some other countries might have more famous cookies, the Swiss most definitely take Christmas cookies seriously. In fact there's even a word in Swiss German for making cookies, "guezle", which is only used in reference to Christmas time.
There are a number of classic cookies that people of all ages make, and this is one of them. To me, it's not so surprising that a Swiss favorite includes chocolate. But I particularly like the flavors added here.
Traditionally, these would be flower-shaped, but these days other shapes are also popular, including stars as I have made here.
Cookies worth the wait
One thing that is interesting about these compared to many cookies is they need time to rest. And not just resting the dough a little but quite a long wait. The dough is relatively moist, but then you leave the cut out cookies to air dry a bit before you bake them.
It's a technique used in a few Swiss cookies and while it might seem unusual, it works. French macaron are also left to dry in a similar way (but these are much easier to make).
The result is a lovely crisp outside with a little chewiness inside. Along with the delicious flavor, it makes them most definitely worth the wait.
You have a couple options on letting them rest - you can either roll and cut the dough when it is first made, or chill it first to be firmer. Having done both, I would say the chilled dough is a little easier to make sure the cookies keep their shape.
These need to be left to dry a good 3 hours so that they have a matte look to them and are no longer sticky. You can also leave them overnight, if that works better time-wise. It does mean they will dry more, which again means they keep shape a little better, but it's up to you if that matters enough to wait longer.
After they have baked, you can either enjoy them as they are or add a dusting of powdered sugar, as I did to some here. Some people also add a chocolate glaze - you could use the one I used with my German ginger cookies if you want to add some here.
We've tried a good number of cookies over the years, and these Basler brunsli are already a favorite, not just in our family but with others I have shared them with. I think they're going to have to happen much more often than just Christmas-time. Try them yourself and you'll soon love them too!
Try these other gluten free cookies:
- Persian walnut cookies (nan-e gerdui)
- German cinnamon star cookies (Zimtsterne)
- Oatmeal pistachio cookies
- Spiced maple cookies
- Plus get more snack recipes, both sweet and savory, as well as Holiday recipes in the archives.
Tools to make these cookies
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these. (affiliate links)
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Basler brunsli (chocolate almond cookies)
Ingredients
- 1 cup almond flour fine ground blanched almonds
- ½ cup sugar
- ½ cup bittersweet chocolate (around 70% cacao)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 egg white
Instructions
- Put the almond flour, sugar, chocolate, cinnamon and cloves in a food processor and process until you are left with a fine powder.
- Add the egg white and pulse until everything combines. Bring the dough together into a ball. At this point, you can wrap and chill the dough for around 30 mins if you prefer to make it a bit easier to work with.
- Place a piece of parchment on your worktop. Sprinkle it with sugar, flatten the dough slightly and put on top then sprinkle with a little more sugar. Cover with another piece of parchment then roll out. I have rolled to around ¼ inch (3mm) but you can make these a little thicker.
- Cut out shapes (eg stars, flowers or as you prefer) and transfer the cut cookies to a lined baking sheet/tray. Leave to air dry for at least 3 hours but overnight is also fine.
- Preheat the oven to 325F/160C then once it reaches temperature, bake the cookies for around 12-15 minutes until the tops are gently puffed up and dry.
- Leave to cool 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
- Store in an airtight box until needed (they'll keep a week or two). You can decorate with a dusting of powdered sugar or a chocolate glaze, if you like.
Video
Notes
Nutrition
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Amanda Wren-Grimwood says
These little cookies are so cute and with no butter I don't feel the guilt of eating too many either.
Caroline's Cooking says
I'm glad you enjoyed! Indeed with the almonds you don't really miss the butter as they give a lot of richness, plus the egg white adds to the texture, too.
Mandy says
How do I make these vegan? Can I leave out the egg white? Or replace it with something like vegan butter?
Caroline's Cooking says
So I don't think vegan butter would work that well since it's not about adding fat but more working as a binder and I don't know how well vegan butter would do there. Instead, a vegan egg replacer might be better and there are a few around these days. I'm afraid I don't use them so can't particularly advise on which is better. Another possibility is using aquafaba since it works in a similar way to egg white in many circumstances, and may work as an alternative here.
Mandy says
Thank you! I ended up adding a bit of water and nutelex (vegan butter) as it’s what I had in the house 😅 the dough didn’t hold together too much for rolling out but when cooked they have stayed together. I’ll try aquafaba next time
D. says
one major criticism (I'm from Germany and part of my family lives in Switzerland):
Do Not use bittersweet chocolate for Brunsli!! you need what the Swiss call Brunslicacao, a hard chocolate with 100% cocoa content (outside Switzerland, only the fancier brands offer it). if you cannot get that, try for 80% and adding several spoonfuls of raw cocoa powder. but bittersweet contains way too much sugar, you won't get the proper taste with it.
Caroline's Cooking says
Interesting, I have pretty much always seen these made with bittersweet, but I can understand a darker flavor coming through more.
Liz says
That was what I remembered, thank you. It is also finely grated almonds and chocolate, not almond flour which is a byproduct of making almond milk. I have an attachment for my Bosch mixer just to make the fluffy grated nuts used in so many Swiss and German recipes. I have been looking all over the internet for what I remembered and the only one that looked right was in German on YouTube. These are adaptations for American kitchens.
Caroline's Cooking says
Actually, while almond flour can be a byproduct of making almond milk, it isn't always - the better quality ones are simply ground blanched almonds. Some different places can use different names - I think the UK may say ground almonds more for what you use here but US that's more the coarse grind with skins as well. But I completely appreciate, this is slightly adapted for kitchens outside of Germany/Switzerland as unfortunately not all the products available locally there are available elsewhere.
Rose says
Can you make ahead and freeze?
Caroline's Cooking says
I haven't tried freezing these particular cookies, but I don't see why it wouldn't work. They also keep at room temperature in a sealed container for a good week or more - they just gradually become a little more chewy.
Alisa Infanti says
You had me at Swiss chocolate cookie! So good.
Caroline's Cooking says
Hard to go wrong, right?! The little bit of spice works so well too.
Leeanne Cosentino says
hello I have not tried making these yet is the bittersweet chocolate like a cocoa powder or is it the hard chocolate that you would great to get a half a cup
Caroline's Cooking says
It's hard chocolate - I used a good quality baking chip, but either chocolate chips or a bar broken up would also work, and yes get it to a half cup (or else go by weight, 85g/3oz, which is more accurate, if you can)
Sharon says
I love these little bites of chocolate and almond deliciousness. Perfect cookies for Christmas!
Caroline's Cooking says
Thanks - I agree, definitely perfect for Christmas (though I think we may sneak them in some other time too!)