Basler Brunsli (Chocolate-Almond Spice Cookies)

The winter holidays are here! Every one we know is decorating their houses, baking treats, and buying and wrapping gifts. The last two years, we went to Brent’s parents’ house to celebrate the season, so we didn’t decorate at all and it never really felt like holidays. But this year, we’re hosting both sets of parents. So, while we haven’t exactly finished our gift shopping or planned our Christmas dinner menu, we did put up our Christmas tree a couple weeks ago. As soon as we finished it, I got a little “warm fuzzy” in my heart.

Since that evening, I have been daydreaming of Christmas cookies from my childhood. I know, though, that most of them would leave us feeling sick. Most of them. One cookie (one out of the seemingly endless kinds of cookies we helped my grandma and mother make) is naturally gluten- and dairy-free. It’s called Basler Brunsli. Originally from 16th century Switzerland, it has long been part of the holiday tradition in Germany and Austria. The main ingredients are two of my favorite things—chocolate and almonds—and the complementing spices give it a warmth and complexity of flavor that I cannot resist. Brent said, “They taste like an Oreo and a gingerbread cookie had a baby.” Honestly, I don’t know why I hadn’t thought to make these cookies before! We hope you enjoy them as much as do.

Ingredients
1 1/2 C almond flour
1 1/2 C coconut sugar
6 oz semi-sweet chocolate chips
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 egg whites
Additional coconut sugar for rolling

Method

Pulse chocolate chips in food processor until finely ground.

Add the almond flour, sugar, cinnamon, and clove to the food processor; and pulse until incorporated.

Lightly beat egg whites, pour into the processor, and pulse to make dough. Use a spatula occasionally to push the sides down and ensure that all of the ingredients blend evenly.

Sprinkle some sugar on a piece of parchment paper. Place the dough on top and sprinkle with a small amount a sugar. Press another piece of parchment onto the dough. Then, roll out dough between the pieces of parchment.

Carefully peel off the top layer of parchment. Sprinkle the dough with sugar, and let it sit out for 1 1/2 to 2 hours to dry.

Preheat the oven to 300° F. Cut shapes and place on parchment paper-lined baking trays. Combine the scraps of dough to form a new mound, roll out between the parchment paper again, sprinkle with sugar, and cut more shapes. Repeat this as needed to use all of the dough. (Note: Brent requested moon-shaped cookies, so we were able to get 2 dozen from the dough. If you use a smaller cookie cutter, of any shape, this recipe could yield as many as 4 dozen.)

Bake for 12-15 min. Allow the cookies to cool on the pan for 5-10 minutes. Remove to a rack to cool completely before storing; or simply serve them warm alone or with your favorite coconut or almond milk.