Answer: Basler Brunsli - a Basle version that my Swiss Grossmuetti makes.
Question: Why are they better?
Answer: This is a very complex and knotty issue but I am going to try and explain.- They have chocolate in them.
- 125g almonds – shelled, skins on
- 60g plain chocolate
- 50g white granulated sugar
- 1 egg white
- ½ tsp kirsch
Grind the almonds – some on setting 1 (fine), some on setting 2 (medium). Grind the chocolate on setting 2 (medium). Put the almonds and chocolate in a bowl. Whisk the egg white until stiff peaks form, then add the sugar in batches and keep whisking till it looks glossy. Fold into the almonds and chocolate in 3 goes. A stiff, slightly sticky dough will form. Form a ball and wrap in clingfilm. Refrigerate for 4-5 hours.
Take the dough out of the fridge. Dust the work surface and rolling pin with granulated white sugar, and roll out the dough ¾ to 1cm thick. Cut out stars and place on baking sheet. Leave uncovered to dry out for 1 hour. Bake at 150*C for 15 minutes. Cool on rack.