Comments on: Back to work - Basler Brunsli

By: Joy

Joy — Sun, 13 Feb 2011 08:29:19 +0000

My (Swiss) aunt makes these with kahlua as well as kirsch, all cocoa (no chocolate) and pre-toasts the almond meal. If you use pasteurized eggs, you don't even really need to bake, you can just let them dry down a bit in a warm oven. (Ditto just mixing in the egg whites. Especially if you leave out the flour--gluten free, that way--the mixing won't toughen the cookies.)

By: Helle (Helen)

Helle (Helen) — Fri, 24 Dec 2010 13:07:54 +0000

I am just getting ready to put a batch in the oven. The recipe sounds delish, I don't like most Swiss Christmas cookies but these I do. I used orange juice instead of kirsch, I prefer kirsch in a glass :-)))
A Merry Christmas to you.

By: Jen

Jen — Thu, 23 Dec 2010 19:36:17 +0000

I tried this tonight with peach liqueur as I did not have Kirsch. Added a bit of powdered cinnamon but forgot the salt. (Did half the recipe and used one egg instead of two whites.) Rolled the winter-cooled batter between two sheets of floured baking paper and cut it into rectangles. Will the Swiss gods be angry?! I still cannot decide if I prefer them chewy or crispy - after the tenth piece.

Thanks for the recipe.

By: weihnachtsbäckerei

weihnachtsbäckerei — Sat, 11 Dec 2010 23:16:09 +0000

[...] Basler Brunsli von delicious days – auch zum dritten Mal dabei [...]

By: Claudia

Claudia — Wed, 24 Dec 2008 22:31:48 +0000

Gorgeous cookies. Basler brunsli are my favorite cookies in this life but I make them with disaronno liquor instead of kirsch. I also love amaretti, of course, but I am not a cookie oriented if the cookie is not an almond cookie, if you know what I mean.

How do you manage to make such a manageable basler brunsli dough like that with 4 egg whites and 2 tbsp of drink? I use 2 egg whites and 1tbsp for the same amount of stuff, except for a smaller amount of dark chocolate. My doughs are usually so 'wet' and thick and difficult to open and my recipe is drier than yours. I saw that you opened it over silpat, probably helps a lot but your dough looks like pepperkake dough. Beautifully open by the way!

Cheers,

Claudia

By: Die etwas anderen Weihnachtsplätzchen | CrazyKaro's kleine Blogwelt

Die etwas anderen Weihnachtsplätzchen | CrazyKaro's kleine Blogwelt — Sat, 13 Dec 2008 09:39:15 +0000

[...] Schoko-Weihnachtsplätzchen der etwas anderen Art belohnt. Die Rede ist von den Unaussprechlichen Basler Brunsli (Wer hats [...]