Basler Brunsli Recipe

The last challenge for Spice Week was the spice biscuit chandelier — definitely one of the more ridiculous challenges to come out of the show. I begrudgingly made one strand, which actually held up! That said, I wasn’t about to string a bunch together; I just needed to prove it would work if needed. I much rather spent the time eating my biscuit of choice, a basler brunsli.


Store the cookies in an airtight container at room temperature for one week or freeze for up to six weeks.

Basler Brunsli

  • 125g sugar (plus extra for rolling)
  • 120g almond flour
  • 85g 72% cacao dark chocolate (I like Trader Joe’s)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 large egg white


  1. Line a baking sheet with parchment and set aside.
  2. Chop up chocolate to small chunks and put in food processor.
  3. Add the 125g of sugar, almond flour and spices to the chocolate and pulse until fine. Add the egg white and continue pulsing until a stiff dough forms.
  4. Sprinkle a flat surface with additional sugar and roll the dough 6 mm / 0.25 in  thick. Cut out shapes with 2″ cutters and transfer to the prepared baking sheets.
  5. Let the cookies rest at room temperature for 1 hour before baking to get a crispy top. Preheat the oven when there’s 10 minutes left.
  6. Bake the cookies for about 15 minutes, until the tops look puffy
  7. Remove them from oven and cool completely on the baking sheets.


I cut out holes and melted Jolly Ranchers in them. That was mostly a miss, so I don’t recommend doing Jolly Rancher sugar panes in the biscuit; save that for sugar cookies.

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