Basler Brunsli are a lovely, easy to make gluten free, dairy free Christmas cookies. The recipe calls for ground almonds but you can also use hazelnuts if that is what you have on hand. This dairy free cookie recipe is great for those who like dark chocolate flavours with hints of spices. Pair it with your morning coffee for a sweet start to the day.
This is the fourth, and final … for now, recipe in the dairy free Christmas cookies series. In this series I shared four of my favourites: Matrosenkäppli, Chräbeli, Mailänderli and Basler Brunsli. If you are not Swiss do not fret because the recipes are written in English. All, except for the Mailänderli, are already dairy free Christmas cookies which of course makes my life easier.
Once you have baked your dairy free Christmas cookies make sure to enjoy them with either a home made hot chocolate, large mug of tea or a cool glass of home made oat milk for dipping in. Remember to save some for Samichlaus and friends or invite some friends over for a simple and delicious Christmas get together. Sharing is caring.
RECIPE BASLER BRUNSLI – DAIRY FREE CHRISTMAS COOKIES
200 gr white sugar, for a warmer flavour profile use brown sugar
250 gr ground almonds
2 tbsp flour, can omitt if require a gluten free recipe
1 pinch cinnamon
2 egg whites, whipped to form stiff peaks
100 gr dark chocolate, 85%
Add the sugar, ground almonds, flour (which can be omitted) and cinnamon to a large bowl. Carefully fold in the beaten egg whites.
Add the dark chocolate, broken into a couple of pieces, to a small bowl and cover with boiling water. Let stand for about three minutes. Slowly pour out the water so that only 1 tbsp of the water remains. Stir the chocolate and then add the melted chocolate to the dough. Mix to combine.
Roll out the dough on a sugar dusted surface. If you want to reduce the amount of sugar roll out the dough between two sheets of parchment paper to a thickness of 1 cm. Cut out the various forms and place on a parchment lined baking sheet. Let dry for 6 hours or over night at room temperature.
Bake for five minutes in the middle of a 250c oven. Once done let cool on a wire rack. Basler Brunsli will keep for up to 4 weeks in a well sealed container in a cool dry place away from direct sunlight.