Brunsli

This recipe has Swiss roots, but in my kitchen, you’d never know it. The recipe card is a worn out, stained piece of paper with a list of ingredients, no instructions. It is a cookie we make every year and I remember making it with my dad since as long ago as memories were made. The cookie itself looks something like a dog treat and always receives astounded praise at how good it is! I hope you enjoy this family tradition.

Tips to get you started:

· Silicone baking mats are a huge help with getting the cookies off the baking sheet when they are finished baking. Greased parchment or heavily greased baking sheet will also do the trick.

· When processing almonds and chocolate, make sure to wear hearing protection!

· If you use cookie cutters, try to place them as close together as possible so you don’t have to re-roll the dough too many times. The more the dough is rolled, the more dry and tough it will get.

· This recipe can be made completely without gluten by choosing almond flour to dust your rolling surface.

Prep time: 40-60 minutes plus at least 4 hours inactive time.

Cook time: 12-15 minutes

Serves: about 24 cookies

Ingredients:

For the cookie base:

3 ½ Cups whole raw almonds

4 Ounces unsweetened baking chocolate

2 Cups granulated sugar

1 Teaspoon ground cinnamon

¼ Teaspoon ground cloves

¼ Teaspoon fine sea salt

3 Large organic eggs

½ - 1 Cup almond or all-purpose flour for dusting/rolling

For the icing:

¾ Cup confectioners’ sugar

2 Tablespoons whole milk

1/3 Teaspoon almond extract

Part one: Place the almonds and chocolate in the bowl of a food processor and pulse until the bits are the size of very small gravel, or slightly larger than sand. Place the almond and chocolate mixture into a large mixing bowl.

Part two: To the mixture, add the sugar, cinnamon, cloves and sea salt and stir to combine. Add the eggs and mix well. Form the mixture into a large lump in the bottom of the bowl and press it together to help it come together for rolling.

Part three: Generously flour a flat rolling surface and transfer cookie mixture onto the rolling surface. Generously flour the top of the cookie mixture and begin rolling, adding flour to the top of the mix as needed. Roll the mixture with a rolling pin to a little more than ¼ inch thick.

Part four: Cut into even bars or use cookie cutters to cut out fun cookies. Transfer cookies to a silicone lined baking sheet. Let the cut cookies dry on baking sheets for several hours to overnight before baking (this prevents them from rising and cracking during the baking process).

Part five: Preheat oven to 325 F. Bake cookies on prepared baking sheets for 12-15 minutes. Allow to cool on the pan for about 2 minutes before transferring to wire cooling racks. Then place the baking sheets under the cooling racks (this makes for easy clean up after the icing is complete).

Part six: Once the cookies are cooled completely, mix confectioners sugar, almond extract and milk in a small mixing bowl. Using a teaspoon, drizzle and gently spread icing on each cookie, starting from the middle of the cookie and working out to cover most of the surface of the cookie. Allow the icing to dry before serving.

Serving suggestion: Enjoy with a mug of hot coffee on Christmas morning.

Tiny chefs at home? They can help:

·        Measure ingredients

·        Mix the cookies

·        Mix the icing

·        Cut out the cookies

Nutrition information: Calculated as 1 cookie.

Total Calories: 145

Total Fat: 11 g

Cholesterol: 0 mg

Sodium: 91 mg

Total Carbohydrates: 9 g

Sugars: 5 g

Protein: 5 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.