Swiss Brunsli Cookies

Roopa

This is a relatively newer cookie, as chocolate was not traditionally available. Still delicious though! They are named after their colour (bruun) and are a classic Swiss cookie. They are made with sugar on top which provides a characteristic crunch.

German pastries day 5 (3 of 8)

INGREDIENTS

  • 45 g dark chocolate
  • 150 g almond powder
  • 30 g icing sugar
  • 105 g granulated sugar
  • 1 egg white
  • 4 mL Cointreau
  • 20 g cocoa nibs (optional)

DIRECTIONS

  1. Melt the dark chocolate over a bain marie
  2. Mix in all of the other ingredients, form a dough, and refrigerate for a few hours
  3. Roll out to just under ~1 cm
  4. Drag a fork across the dough to score it, spray with water, and sprnkle granulated sugar over top
  5. Cut out shapes and bake on a Silpat mat at 350 F. The cookie edges should be slightly crispy but the centres should be soft

Notes:

  • For a more traditional twist, you can also add cinnamon and cardamom
IMG_20181220_152858
Rolled and scored
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Ready for baking!

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