Best Swiss Almond Chocolate Biscuits Recipes

BASLER BRUNSLI (SWISS CHOCOLATE SPICE COOKIES)

Steps:

• Place the chopped almonds and sugar in the bowl of your food processor. Pulse until the mixture resembles flour.
• Add the chopped chocolate, cinnamon, and cloves. Pulse until the chocolate is finely ground and evenly distributed.
• Add the egg and pulse until a dough ball forms.*
• Remove the dough from the food processor, shape it into a ball, and wrap it in plastic wrap. Refrigerate it for 1-2 hours, until firm.
• Sprinkle a large piece of parchment paper with sugar and transfer the dough to the paper. Press the dough to flatten it slightly and sprinkle the top with more sugar. Lay another piece of parchment paper over dough. (This is so your dough doesn't stick to your rolling pin.)
• Roll the dough to roughly an 1/8 inch thick.
• Carefully, remove the top parchment paper and cut out cookies using your desired cookie cutter.
• Place the cut cookies onto a parchment paper lined baking sheet, spaced about 1 inch apart. Reroll the scraps until all your dough has been used.
• Place the cut out cookies on their baking trays (uncovered) in an out of the way place and leave the cookies to dry overnight.
• Preheat your oven to 300F.
• Once preheated, bake the cookies 12-15 minutes, until slightly puffy.
• When done, remove the cookies from the oven and dust them with granulated sugar. Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
• Store the cookies in an airtight container on the counter for 1 week.

ALMOND-CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 375 degrees F. Line an 8-by-11-inch cookie sheet or pan with parchment.
• Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
• Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
• While still warm, cut into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a rack to cool.
• Meanwhile, put the chocolate in a small microwave-safe bowl. Heat the chocolate at half power, at 30-second increments, stirring, until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.