Michael Niggli recently posted a recipe for a Swiss Christmas cookie called Basler Brunsli. I reprint his recipe here without permission. The cookies are incredibly easy to bake and taste delicious. We’ve just baked a batch and there are hardly any left.

  • 300g ground almonds
  • 250g sugar
  • 1 pinch of cinnamon powder
  • 2 egg whites
  • 100g baking chocolate
  • 2 tbsp Kirsch

Mix up the almonds, the sugar and the cinnamon. Beat the egg whites until they’re stiff, fold them into the almonds. Melt the chocolate (with a tiny bit of water), add both it and the Kirsch to the almonds. Gently stir until you’ve got a homogeneous mass. Thoroughly cool the cookie dough.

Roll out the dough about 7mm thick (on sugar, if you want to avoid it sticking to whatever is beneath it), apply cookie cutters. The less dough you nibble away, the more cookies you’ll get (but the dough is quite delicious!).

Bake cookies for about 10-15min at 140°C (they should not stick to the baking parchment anymore, but still be soft).

Thank you Michael: a delight!