Basler Brunsli

Named for Basel, Switzerland, these chocolate meringue cookies are unusually spiced with cinnamon, nutmeg and cloves. After whipping up the meringue base, I folded it into a mix of ground almonds, cocoa powder, finely grated semi-sweet chocolate and a bit of Kirsch. The resulting dough is to be rolled out and cut into shapes. Ignoring Sharon Tyler Herbst’s instructions to use a floured, sugared surface and rolling pin and to grease the baking sheets, I used the skills I gained baking Zimtsterne, and rolled the batter out between two layers of parchment paper sprinkled with powdered sugar. After cutting out the cookie shapes, I placed them on two cookie sheets lined with parchment paper that I had sprinkled with granulated sugar. The cookies need to sit out at room temperature for several hours before baking. The result? A crusty outside with a soft and chewy inside. A lovely sensation for a delicious cookie!

About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
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1 Response to Basler Brunsli

  1. dawnk777 says:

    I love things with cinnamon and nutmeg in them. These sound delicious! Sarah just made some meringue cookies with bits of peppermint candy sprinkled on them after baking. They turned out perfectly!

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