This is going to be my first "Swiss" Christmas, so I thought it would be nice to publish a typical Swiss Christmas recipe. I am very much enjoying the cold weather, the lights, the snow and the winter foods I've experienced so far, but most of all I'm re-discovering the pleasure of drinking hot tea in the afternoon, which inevitably brings you to want some good cookies to go with it. Brunsli are usually rolled out and cut with cookie cutters, but can also be rolled into pralines, which is what I decided to do to give them somewhat of a different look. Out of all the different cookies I've made for Christmas (yes, there is more to come!) these were my favorite ones. Maybe it was the dark chocolate. Maybe it was the spices. Maybe it was the fact they are soft and decadent and bite-sized. Whatever it is, they are definitely something to try.
- 5 ounces sugar
- 1 pinch of salt
- 9 ounces ground almonds
- ¼ teaspoon cinnamon
- 1 pinch of clove powder
- 2 tablespoons of cocoa powder
- 2 tablespoons of flour
- 2 fresh egg whites
- 3.5 ounces bitter chocolate
- 2 teaspoons of rum
- Mix sugar, salt, almonds, cinnamon, clove powder, 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.