Comments on: Back to work - Basler Brunsli

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 [...]

By: Peggy

Peggy — Wed, 10 Dec 2008 15:59:18 +0000

As dark chocolate maniac these are exactly my christmas cookies! Will back them over the weekend - thanks a lot for the idea!

By: Anne

Anne — Tue, 09 Dec 2008 15:45:08 +0000

re-reading my comment i was cracking up: 2nd rough recipe?
well, both the dough of the gnocchi and the brunsli were certainly rough to handle, but i was meaning to write row though.

By: Michaela

Michaela — Tue, 09 Dec 2008 11:53:07 +0000

Brilliant Recipe! We made some last weekend. I was prepared to have a sticky dough -I have to substitute the sugar (can't have any) that usually leaves me with a dough that needs some 'adjustments'. Just 5 minutes in the oven and they came out so yummie!

By: Anne

Anne — Mon, 08 Dec 2008 10:00:00 +0000

after getting a little frustrated with the sticky dough ( i had to add extra flour as I had run out of almonds) it worked out pretty well in the end. really tasty! thanks for sharing. 2nd recipe in a rough a success :)