Bruns de Bâle can be translated as “Browns of Basel”. Basel is a city in Switzerland. It is typical Swiss biscuit with more than 300 years of history. With time, several variations have existed, with almonds or hazelnuts, with melted chocolate or cocoa powder. During the First World War, almonds were too rare and expensive, so they had been replaced by flour. The ones I made below have almonds, melted chocolates and egg whites. Usually they have a flower shape and do not have icing, but this is my variation.
- 200g of sugar
- 250g of grounded almonds
- 2 tbsp of flour
- 1 tsp of cinnamon
- 2 egg whites
- 100g of dark cooking chocolate
In a bowl, mix the sugar, almonds, flour and cinnamon.
Whisk egg whites until they reach the texture of firm snow peaks and gently incorporate in mixture.
Chop chocolate into small pieces an place in a separate heat proof bowl. Place bowl over a pot of simmering water (it should not touch the water). Once the chocolate has melted, remove bowl from heat and gently incorporate chocolate to mixture and form the dough.
Sprinkle your working surface with icing sugar. Roll out the dough 1 cm high, and cut out the cookies, regualy passing the cutter through the icing sugar.
Place on an oven proof parchment and cook for 5 minutes in a preheated oven at 250°C.
Cool completely and decorate with icing if you wish.