Dishbeginnerreviewed

Basler Brunsli (chocolate almond biscuits)

Also searched as: Swiss chocolate almond cookies, flourless chocolate cookies

In short: Almonds, chocolate, sugar and egg white without flour: baked short and hot they stay soft inside and turn slightly firm outside.

Picture it

Like a chocolate with a coat: a thin crust outside, soft as marzipan inside.

The decisive moments

1
Knead almonds, sugar, cocoa or melted chocolate and egg white into a dough
The egg white binds, the sugar holds moisture. Without flour no gluten forms, and the dough stays tender.
Sugar holds on to moisture
2
Roll out on sugar and cut out
Sugar instead of flour stops sticking and gives a fine, crisp surface.
Sugar
3
Leave to dry for a few hours or overnight
The surface dries into a skin that holds the shape in the oven.
Evaporation
4
Bake at high heat, about 250 °C, for just 3–5 minutes (as a guide)
The short, strong heat only firms the outside. Baked longer, they would turn hard.
Heat conduction

Something not right, or a question about it? Write to me →

Sources · 1