Ask any of the kitchen devils In The Devil’s Kitchen which cookie most means “Christmas” to us, and the answer is Brunsli. Having grown up in the Swiss Alps, I can’t imagine a Christmas without some of these delicious dark brown, nutty, Kirschy cookies on hand. After the other kitchen devil first had a taste of these very Swiss cookies on a trip to Switzerland, she declared that Brunsli are a required winter treat.

With a rich nutty taste, laced with Kirsch, and deepened by cocoa, these Brunsli cookies are a must try. And, since they are so gosh-darned easy to make, there is no reason to miss out on this devilish taste sensation.

BTW, there is no flour in these cookies, so they are great for anyone on a gluten-free diet. Not so great if you’re allergic to nuts.

Time note: After cutting out the cookies, they have to dry overnight.

 

Ingredients (25 cookies)

6 oz (170g) almonds (about 1 cup whole almonds)

¾ cup white sugar

¼ cup cocoa powder

½ tsp cinnamon

Pinch nutmeg

1 egg white

1 tbsp Kirsch (also called Kirschwasser)

Granular white sugar for rolling dough

 

1. In a food processor, pulse the almonds until coarsely ground.

2. Add the sugar, cocoa, cinnamon, and nutmeg. Pulse to combine.

3. With the processor running, add the egg white and Kirsch through the feed tube. Process until well mixed and mixture starts to clump together.

4. Form the dough into a rough ball and set on a counter that’s been generously dusted with granular sugar.

5. Dust the top of the dough with sugar as you roll or pat it out to ½” (12mm) thick.

6. Cut out cookies with cookie cutter. When cutter starts to stick too much, rinse it in hot water.

7. Place the cookies on an ungreased baking tray and leave them to dry overnight.

8. Pre-heat oven to 350F (180c).

9. Bake Brunsli for 12-13 minutes.

10. Allow them to cool for 1-2 minutes on baking tray, before transferring them to cooling rack.