Assorted Christmas Cookies (Chocolate brownies “Brunsli”, Milanais and Amaretti)
RECIPE – Christmas Cookies (SWISS)
Family favourites and traditions are always on the top of the list when it is Christmas time. In my family, baking Christmas Cookies, rings in the beginning of the festive season. The sweet smell of freshly baked Christmas Cookies lingering in the air….making everybody aware Christmas is just around the corner. Be aware – Christmas Cookie dough is the favourite to snatch up by ALL Children in the house….! Naturally the Christmas Tree and Decorations (should be up by the 11th of November till the 2nd of February) are the first things to be done.
Two of my Christmas Cookies Recipes (Swiss Chocolate Brownie “Brunsli” and “Milanais”) are handed down from my Mother. And my Mother got it from her Mother and so on…. I believe Christmas is more about family tradition than any other festive season. Most Christmas time Recipes are handed down from generation to generation and always come with a memorable story and / or event.
Christmas Cookie dough (“Milanais”) rolled out, assorted Christmas Cookie cutters / shapes
The Swiss Chocolate Brownie “Brunsli” originate from my hometown Basel, Switzerland. A rich, decadent, chewy and delightful confect made from almonds, chocolate, cocoa powder and traditional Christmas spices like cinnamon and cloves.
The Swiss Butter Cookie “Milanais” – “Mailanderli” yields buttery, crunchy golden Cookies with a citrus essence. As a kid, I loved making the dough (helping my Mother – in the hope I can lick out the bowl) and cutting shapes with different shiny metal Christmas themed cutters like hearts, stars, trees, etc.
Amaretti is a rich almond based confect from Italy served with Coffee. This Recipe is one of my wife’s favourite Cookies – so I need to make enough…..
Christmas Cookies (“Brunsli” and “Milanais”) stored ion Cookie tin / jar
After the Cookies were baked, we keep them in a brightly coloured Christmas tin / jar with some apple peelings – keeping the Cookies moist – not drying out too quickly!
Christmas is here again and this year I was inspired to bring this tradition back into my own home.
Enjoy and “en Guete” = Swiss German for “Bon Appetite”
HERE WE GO:
“Brunsli” – Swiss Chocolate Brownie
Makes 1 Kg dough | Preparation time: 20 minutes | Setting / resting time: 24 hours | Baking time: 8-10 minutes
“Brunsli” dough rolled out in sugar, cut into shapes / forms – ready for the oven.
TOOLS / EQUIPMENT NEEDED: Mixing bowl stainless steel large x2, cooking pot, plastic scraper, sieve, mixing spoon (wooden), chef’s knife, plastic foil, rolling pin, Christmas cookie cutters, fork, baking paper, baking tray, peeler, cookie jar / box
INGREDIENTS NEEDED: Almond meal, sugar white, golden syrup, egg whites, icing sugar, cocoa powder, salt cooking, couverture dark, cloves powder, cinnamon ground, All spices ground, Kirsch, Chef’s knife, cutting board, apple skin
RECIPE:
QUANTITY UNIT PRODUCE
465 GR Almond meal
155 GR Sugar white (1)
60 ML Golden syrup
110 GR Egg whites
90 GR Icing sugar
5 GR Cocoa powder
0.5 GR Salt cooking
115 GR Couverture dark (cooking chocolate) SWISS
30 GR Sugar white (2)
1 PINCH Cloves powder
2 PINCH Cinnamon ground
1 PINCH All spices ground
5 ML Kirsch
METHOD:
-Melt couverture dark (chopped up) in warm water bath (bain-marie)
-Sieve cocoa powder together with icing sugar
-Mix all ingredients (except sugar white 2) together, form to a dough.
-Let dough rest in refrigerator covered overnight (24 hours)
-Roll out with rolling pin 10-12 mm thick, sprinkle with sugar (2)
-Mark with back of the fork, cut out with different Christmas cookie cutters / shapes
-Place on baking tray lined out with baking paper
“Brunsli” freshly baked from the oven – cooling down – ready for storage.
-Bake in the pre-heated oven (top and bottom heat, 230 C) for approxiametly 8-10 minutes or as soon as the bottom of the cookies get some colour, take out from the oven in order to avoid that the cookies will dry out
-Take out, let cool down
-Store in cookie jar / box with some apple skin (keeps the cookies longer moist – will not dry out too quickly)
“Milanais” – Swiss Butter Cookie
Makes1 Kg dough | Preparation time: 20 minutes | Setting / resting time: 24 hours | Baking time: 10-15 minutes
“Milanais” Cookie ready to bake – twice egg washed – set on baking tray lined out with baking paper
TOOLS / EQUIPMENT NEEDED: Mixing bowl stainless steel large x2, sieve, whisk, lemon grater, chef’s knife, plastic foil, rolling pin, Christmas cookie cutters, fork, brush, baking paper, baking tray, peeler, cookie jar / box
INGREDIENTS NEEDED: Egg whole, sugar white, butter cooking unsalted, salt cooking, lemon, flour white, egg wash, apple skin
RECIPE:
QUANTITY UNIT PRODUCE
105 GR Eggs whole
220 GR Sugar white
240 GR Butter cooking, unsalted
1 GR Salt cooking
1 GR Lemon skin grated
440 GR Flour white type 550
50 GR Egg wash
SOME Apple skin
METHOD:
-Take butter out of refrigerator (soft), sieve flour
-Mix eggs, sugar together in a mixing bowl, add soft butter, grated lemon skin and salt
-Add flour and make / form a dough (no need for kneading)
-Let dough rest covered with plastic foil in refrigerator overnight (24 hours)
-Roll out with rolling pin 10-12 mm thick, sign mark with the back of a fork
-Cut out with different Christmas cookie cutters / shapes
-Place on baking tray lined out with baking paper
-Brush twice with egg wash
-Bake in pre-heated oven (top and bottom heat, 180-200C) for approximately 10-15 minutes
Baked and cooled down “Milanais” stored in Cookie tin / jar – Apple skin to prevent drying out.
-Take out, let cool down
-Store in cookie jar / box with some apple skin (keeps the cookies longer moist – will not dry out too quickly)
Amaretti – Italian Cookie (Christmas)
Makes 1 Kg dough | Preparation time: 20 minutes | Setting / resting time: 1 hour | Baking time: 10-12 minutes
Piped / dressed “Amaretti” dusted with icing sugar – ready for the oven
TOOLS / EQUIPMENT NEEDED: Mixing bowl stainless steel large x2, sieve, whisk, lemon grater, chef’s knife, plastic foil, piping bag, nozzle (star), icing sugar shaker, baking paper, baking tray, peeler, cookie jar / box
INGREDIENTS NEEDED: Egg whites, sugar white, lemon, salt cooking, almond meal, flour white, bitter almond extract, golden syrup, icing sugar, apple skin
RECIPE:
QUANTITY UNIT PRODUCE
180 GR Egg whites
360 GR Sugar white
12 ML Water
6 GR Lemon skin grated
0.5 GR Salt cooking
300 GR Almond meal
150 GR Flour white (type 550)
25 ML Bitter almond extract
12 ML Golden syrup
80 GR Icing sugar
SOME Apple skin
METHOD:
-Sieve flour white
-Mix (whisk) egg whites with sugar white, water, lemon skin grated and salt till foamy
-Fold in almond meal, flour white, bitter almond extract, and golden syrup into the foamy mixture
-Fill mixture into a piping bag with a star nozzle (medium size)
-Pipe / dress approximately 6-8 gr heavy Amaretti’s onto a baking tray lined out with baking paper
-Dust with icing sugar, and let dry (surface drying) for approximately 1 hour
“Amaretti” baked, cooled down and stored in Cookie tin / jar
-Bake in pre-heated oven (top and bottom heat, 200-220C) for approximately 10-12 minutes so they still remain chewy in the inside
-Take out, let cool down
-Store in cookie jar / box with some apple skin (keeps the cookies longer moist – will not dry out too quickly)
TIPS:
Serving:
-Served during the Advents time e.g. after Dinner, during Afternoon tea, with Coffee, etc.
Remarks / Comments:
-These Christmas cookies also make a perfect gift and / or give-away! Pack them (mixed) in a nice plastic bag (Christmas theme) and give to your friends, family, etc.
I wish you and your Family a Merry Christmas and a Happy New Year
Martin ZGraggen – Chef & Guide Dog User
Chef & Guide Dog User Martin busy in the kitchen
PS: Here you can download a copy (pdf file) of my Christmas Cookie Recipes RC_BrunsliChristmasCookies | RC_MilanaisChristmasCookies | RC_AmarettiChristmasCookies