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Loading...These flourless Swiss chocolate almond cookies are a beloved holiday specialty from Basel, featuring rich dark chocolate, ground almonds, and a splash of Kirsch cherry brandy. With a crackly powdered-sugar crust and a soft, brownie-like interior, they deliver an intensely chocolatey bite in every tender morsel.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings24
Yield24 cookies
Nutrition Facts
Per serving (estimated)
- 115 kcalCalories
- 7 gFat
- 2 gSaturated Fat
- 12 gCarbs
- 1.5 gFiber
- 9 gSugar
- 3 gProtein
- 18 mgSodium
- 105 mgPotassium
- 35 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the dough
- 200 g dark chocolate (70% cacao), finely chopped
- 200 g ground almonds (almond meal)
- 150 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 tsp ground cinnamon
- 2 large egg whites
- 2 tbsp Kirsch (cherry brandy)
- 1/4 tsp fine sea salt
For dusting and finishing
- 30 g powdered sugar, for rolling
Directions
- Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth, then let cool for 5 minutes.
- In a large bowl, whisk together the ground almonds, granulated sugar, cocoa powder, cinnamon, and salt until evenly combined.
- Stir the slightly cooled melted chocolate and Kirsch into the dry mixture until a thick, uniform paste forms.
- Add the egg whites and beat vigorously with a wooden spoon for about 1 minute until the dough comes together and looks slightly glossy. Cover and refrigerate for at least 1 hour, until firm enough to roll.
- Preheat the oven to 170°C (340°F) and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Roll the chilled dough into tablespoon-sized balls (about 20 g each), then roll each ball generously in the powdered sugar to coat completely.
- Place the cookies about 5 cm apart on the prepared sheets and gently flatten each one with the bottom of a drinking glass into a thick disc about 1 cm tall.
- Bake for 10 to 12 minutes, until the tops look crackled and matte but the centers still feel slightly soft. Do not overbake or they will dry out.
- Let the cookies rest on the baking sheet for 5 minutes (they will firm up as they cool), then transfer to a wire rack to cool completely before storing.
Cook’s Notes
- Use a high-quality 70% dark chocolate bar rather than chocolate chips, which contain stabilizers that prevent smooth melting.
- Traditional Brunsli are made with Kirsch, but dark rum, amaretto, or simply 1 tablespoon of orange juice works well for an alcohol-free version.
- Lightly dampening your hands makes rolling the sticky dough much easier and keeps the surface smooth.
- Do not skip the chilling step; properly chilled dough is essential for clean shaping and a crackly sugar crust.
- Stored in an airtight tin at room temperature, the cookies keep for up to 2 weeks and their flavor actually deepens after a day or two.
