Bruns Cookies.

These are specialties from Basle. From Betty Bossi bakery le nouveau livre des friandises.


  • 150g sugar
  • pinch of salt
  • 250g ground almonds
  • 1/4 tsp cinnamon
  • pinch of freshly ground nutmeg
  • 2 Tbsp cocoa powder (should not contain dairy; read the label)
  • 2 Tbsp flour (substitute with any flour substitute)
  • 2 fresh egg white, lightly beaten (so no foams)
  • 100g of bittersweet chocolate (around 70% cocoa), broken into rough pieces
  • 2 tsp kirsch


  1. Mix all the dry ingredients together
  2. Fold the egg white into the dry mix 
  3. In a double boiler (or just a thin pot over steam), pour in the kirsch and the chopped up chocolate. Let them melt and stir.
  4. Mix the melted chocolate with the mixture above until uniform.
  5. Roll the dough out onto a clean work surface. To minimize mess, you can put a cut open ziplock bag on top of the dough and roll your rolling pin on the bag. The width of the dough should be uniform at 1 cm (just under 1/2″). If even with this method things get messy, sprinkle granulated sugar on the surface of the dough when needed to make it less sticky.
  6. Set oven to 250C (485 F).
  7. Bake in the middle rack for 4-6 min, depending on how chewy you want this to be.

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