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 [...]