Brunsli – Swiss Brownies: Basel, a city of culture on the Rhein at the three country-corner between Switzerland, France and Germany, spoils us with this spicy chocolate based delicacy. Not surprising, they are his favorites.
- 100g unsweetend chocolate (3-1/2 squares Baker’s chocolate)
- 250g almonds (I like to start with sliced almonds)
- 174g sugar
- 2 egg whites (or 60 ml – 1/4 cup if you buy egg whites)
- 30ml (2tbsp) cocoa powder
- 30ml (2tbsp) flour
- 1.25ml (1/4 tsp) cinnamon powder
- one pinch of ground clove powder
- one pinch of salt
- 10ml (2 tsp) Kirsch
- 2.5ml (1/2 tsp) water
- Melt the chocolate over a hot water bath.
- While the chocolate is melting grind the almonds to a fine powder.
- Mix sugar, cocoa powder, flour, spices into the almonds powder.
- Pour the mix on a clean flat dry work surface.
- Add the water to the melted chocolate.
- Pour the Kirsh, egg whites, and melted chocolate onto the powder and work with the hands into a compact dough.
- Prepare your baking sheets. Cover them with either a silicone mat (my preference) or baking paper.
- Roll out the dough on a flat and dry surface to approximately 3/8 inch (1cm) thick.
- Use a metal cookie cutter to cut shapes. Dip it into fresh cold water before every cut to prevent sticking.
- Let the cookies rest / dry for about 6 hours or overnight in a dry place free of draft.
- Bake for 11 minutes at 420°F on the silicone mat or for 10 minutes at 400°F on the baking paper in the middle of the pre-heated oven (third level from below in my oven). You may need to adjust temperature and time to fit your oven. The goal is to seal quickly the outside surface of the cookies to keep moisture inside.
- After baking, let the cookies rest for about 30 minutes, then carefully remove and store sealed to avoid the loss of humidity.
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