So usually brunsli are really annyoing to make because they stick to your cookie cutters and then they brake when you try to move them and it’s all very tiring.
This is the solution!
Make balls instead of flat stars and hearts! This way you don’t need to roll the dough out, you don’t need to make unstable flat shapes. And due to their thickness they stay moist inside while being crunchy on the outside – win win win 🙂
Sweet and chocolaty cookies traditionally eaten around Christmas in Switzerland
Servings 55 balls
- 100 g dark chocolate dairy free
- 160 g sugar
- 200 g ground almonds
- 2 tbsp cacao powder
- 3 tbsp chickpea brine aka aqua faba
- 4 tbsp soy milk
- Grate the chocolate finely and mix with all the other dry ingredients.
- Whisk the chickpea brine in a clean bowl until it's white and foamy but not stiff yet.
- Add the chickpea foam and the soy milk into the dry ingredients and stir until well combined.
- Cover the dough with cling film and refrigerate for 30 minutes or more.
- Tear small bits (about the size of a cherry tomato) and roll into balls. If you like the sparkly look, roll them in a bit of sugar afterwards.
- Let the brunsli balls dry uncovered at room temperature for at least 6 hours or overnight.
- Preheat the oven to 250°C and bake the brunsli balls for 5 minutes. Try to let them cool before eating 🙂