Swiss chocolate and almond spice cookies (basler brunsli)

Ingredients

• 250 g whole blanched almonds
• 185 g (1½ cups) icing sugar, plus extra for rolling and dusting
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• 185 g good-quality dark chocolate, chopped
• 2 eggwhites

Cooling time 15 minutes

Instructions

Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.

Process the almonds, icing sugar, cinnamon and cloves in a food processor using the pulse button until finely ground. Add the chocolate and pulse until finely ground. Add the egg whites and pulse until well combined and a dough forms.

Turn the dough onto a benchtop dusted with sifted extra icing sugar and divide the dough in half. Roll one dough portion in the icing sugar to coat. Use a rolling pin lightly dusted with extra icing sugar to roll out the dough until about 8 mm thick. Use a 5 cm star cutter to cut out the dough, re-rolling and cutting out any off-cuts. Place on the lined trays about 2 cm apart. Repeat with the remaining dough portion.

Bake a tray of biscuits in the center of the preheated oven for 12-15 minutes or until just cooked through and risen slightly. Cool on the trays (this will take about 15 minutes). Bake the remaining tray of biscuits and cool. Serve dusted with icing sugar.

Baker’s tips

• These biscuits will keep in an airtight container at room temperature for up to 1 week.

Photography, styling and food preparation by China Squirrel.

This recipe is part of our Bakeproof: Festive cookies column. 

View previous Bakeproof columns and recipes here.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.