Saturday, 7 December 2013

Basler Brunsli

Question: What's better than Zimtsterne - those German xmas-cookie cinnamon stars?
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.

Basler Brunsli
leave the Basler brunsli to dry out for 1 hour, before baking them

  • 125g almonds – shelled, skins on
  • 60g   plain chocolate
  • 50g white granulated sugar
  • 1 egg white
  • ½ tsp kirsch
nut grinder

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.

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