These Swiss Brunsli Chocolate Almond Cookies are pure comfort in cookie form. They have that old-world feel, yet they still fit right into a modern home kitchen. I love how they bring together deep chocolate, warm spice, and a tender almond crumb in one simple bite. Best of all, they feel special without being fussy.
At the heart of this Swiss Brunsli recipe are 1 1/4 cups granulated sugar, plus extra for rolling, 2 1/2 cups almond flour, 1 cup bittersweet chocolate chips, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 2 large egg whites. Then, if you want a richer finish, you can add the optional glaze made from 2/3 cup bittersweet chocolate chips and 1 tablespoon unsalted butter or coconut oil. Finally, if you skip the glaze, a little confectioners’ sugar gives the cookies a pretty, snowy look. Together, these ingredients create a flavor that is sweet, nutty, lightly spiced, and wonderfully chocolatey.
The method is simple, too. First, you line your baking sheets, then pulse the dough ingredients in a food processor until finely ground. After that, you add the egg whites, roll the dough, cut the cookies, and let them rest for an hour so the tops dry a bit. Then you bake them at 325°F for about 15 minutes, cool them fully, and finish with either glaze or confectioners’ sugar. With 20 minutes prep, 1 hour rest, and 15 minutes baking time, the total is about 1 hour 35 minutes, and you get about 40 servings at 95 calories each.
These Swiss Brunsli Chocolate Almond Cookies are a great choice for holidays, cookie trays, and quiet afternoons at home. They are also lovely for sharing with friends, taking to a potluck, or serving after a cozy meal. Since they keep well, you can make them ahead and enjoy them for days. That makes them a very practical treat, too.
Why You’ll Love This Swiss Brunsli Chocolate Almond Cookies
- Simple ingredients: You probably have some of these items in your pantry already, and the rest are easy to find.
- Rich chocolate flavor: The bittersweet chocolate gives the cookies a deep, grown-up taste without making them overly sweet.
- Naturally gluten-free feel: Because almond flour is the base, these cookies have a soft, tender texture.
- Easy to shape: The dough rolls out well when you use granulated sugar, so cutting the cookies is not hard.
- Perfect for gifting: They look elegant with a dusting of sugar or a chocolate drizzle, so they make a nice homemade gift.
Almond Flour Tips
Almond flour is the star ingredient in these Swiss Brunsli Chocolate Almond Cookies, so it helps to start with a good one. Choose finely ground almond flour, not coarse almond meal, because a finer grind makes the cookies smoother and more delicate. Also, if your almond flour has been stored for a while, give it a quick sniff before using it. It should smell fresh and mildly nutty. If it smells stale, it is better to replace it. Since almond flour can clump, whisk it lightly or break it up with your fingers before adding it to the food processor. That way, the cookies mix more evenly and bake with a softer, more even crumb.
Options for Substitutions
- Granulated sugar: Use superfine sugar if you want the dough to blend even more smoothly.
- Bittersweet chocolate chips: Swap in dark chocolate chips for a slightly deeper flavor, or semisweet chips for a sweeter cookie.
- Almond flour: If needed, use hazelnut flour for a nuttier twist, though the flavor will change.
- Egg whites: For an egg-free version, try aquafaba, but the texture may be a little less firm.
- Cinnamon and cloves: Replace with a small pinch of pumpkin pie spice if that is what you have on hand.
- Butter or coconut oil for glaze: Use either one based on what you keep in the kitchen. Butter gives a richer taste, while coconut oil keeps the glaze dairy-free.
Watch Out for These Mistakes
One common mistake is skipping the food processor step or not pulsing long enough. These Swiss Brunsli Chocolate Almond Cookies need the sugar, almond flour, chocolate chips, cinnamon, and cloves to become finely ground. If the mix stays too coarse, the dough can feel crumbly and harder to shape. So, take your time and process until everything looks evenly broken down.
Another problem is adding too much flour or using a packed, heavy measure of almond flour. Because almond flour is already soft and rich, too much of it can make the dough dry. Instead, measure it lightly and level it off. If the dough feels too loose, give it a little more processing with the egg whites before adding anything extra.
Also, do not rush the rest time. The cookies need that 1 hour at room temperature so the surface dries and the tops turn crisp. If you bake them too soon, they may spread more and lose some of that classic look. During this rest, simply leave them uncovered and let them set.
Finally, remember that these cookies are soft when they come out of the oven. So, do not move them right away. Let them cool completely on the baking sheets, or they may break apart. Once cooled, they firm up nicely and become much easier to handle.
What to Serve With Swiss Brunsli Chocolate Almond Cookies?
These Swiss Brunsli Chocolate Almond Cookies pair beautifully with a hot cup of coffee, black tea, or warm cocoa, since the chocolate and spice flavors echo those drinks so well. They also taste lovely with fresh berries, a scoop of vanilla ice cream, or a simple fruit compote if you want a lighter balance. For a dessert platter, you could serve them with butter cookies, shortbread, or peppermint candies during the holidays. That mix gives guests a little variety while still letting the Swiss Brunsli cookies shine.
Storage Instructions
Store: Keep these Swiss Brunsli Chocolate Almond Cookies in an airtight container at room temperature for up to 1 week. If your kitchen is warm, a cooler pantry spot is best. You may also refrigerate them for up to 10 days, although the texture can firm up a bit.
Freeze: Freeze the cookies for up to 6 weeks. Place them in a single layer first, then move them to a freezer-safe container with parchment between layers. This helps protect the glaze or sugar finish.
Reheat: For the stovetop, warm the cookies very gently in a covered skillet over low heat for just a minute or two if you want to soften them slightly. For the microwave, heat one cookie at a time for about 5 to 8 seconds. Do not overheat, or they may become too soft.
Recipe Info
Preparation Time: 20 minutes plus 1 hour rest
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Difficulty Level: Easy
Servings: 40 cookies
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 3,600 to 3,900
Protein: about 55 to 65 grams
Fat: about 180 to 210 grams
Carbohydrates: about 460 to 520 grams
Ingredients
- Cookies:
- 1 1/4 cups granulated sugar, plus extra for rolling
- 2 1/2 cups almond flour
- 1 cup bittersweet chocolate chips
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 large egg whites
- Optional glaze:
- 2/3 cup bittersweet chocolate chips
- 1 tablespoon unsalted butter or coconut oil
- Finishing:
- Confectioners’ sugar, for dusting (if not glazing)
Step-by-Step Instructions
Step 1: Prep the Baking Sheets
Line two baking sheets with parchment paper, or grease them lightly. This makes it easier to move the cookies later, and it also helps prevent sticking.
Step 2: Make the Dough
Add the sugar, almond flour, chocolate chips, cinnamon, and cloves to a food processor. Pulse until the mixture is finely ground. Then add the egg whites and process again until a stiff dough comes together. The dough should hold together when pressed.
Step 3: Roll and Cut the Cookies
Sprinkle a clean work surface generously with granulated sugar. Roll the dough to about 1/4 inch thick, then cut it with a 2-inch cutter. Move the shapes to the prepared sheets, and re-roll the scraps until you have used all the dough.
Step 4: Rest, Bake, and Cool
Leave the cookies uncovered at room temperature for 1 hour so the surface dries and the tops turn crisp. Toward the end of the rest time, heat the oven to 325°F. Bake for about 15 minutes, until the tops look puffy and the kitchen smells strongly of chocolate. Then cool the cookies completely on the baking sheets, because they are soft until cool.
Step 5: Finish and Store
If you want a glaze, melt the 2/3 cup chocolate chips with the butter or coconut oil in the microwave at medium power, stirring until smooth. Drizzle it over the cooled cookies. Otherwise, dust the cookies with confectioners’ sugar just before serving. Finally, store them in an airtight container at room temperature, or freeze them for longer keeping.
Conclusion
These Swiss Brunsli Chocolate Almond Cookies bring together rich chocolate, almond flour, warm spice, and a tender bite in a very simple way. Because the dough comes together in the food processor, the recipe stays easy and approachable. And since the cookies store well, they are great for make-ahead baking, holiday trays, or everyday snacking. If you try them, let me know how you served them, and feel free to explore more cozy cookie recipes next.
Swiss Brunsli Chocolate Almond Cookies
Ingredients
Method
- Line two baking sheets with parchment paper or grease them lightly.
- Add the sugar, almond flour, chocolate chips, cinnamon, and cloves to a food processor. Pulse until finely ground.
- Add the egg whites and process again until a stiff dough forms that holds together when pressed.
- Sprinkle a clean work surface with granulated sugar and roll the dough to about 1/4 inch thick. Use a 2-inch cutter to cut cookies and transfer them to the prepared sheets.
- Let the cookies rest uncovered at room temperature for 1 hour.
- Preheat the oven to 325°F.
- Bake the cookies for about 15 minutes, until puffy and fragrant.
- Allow cookies to cool completely on the baking sheets.
- If using a glaze, melt the chocolate chips with butter or coconut oil in the microwave, then drizzle over cooled cookies.
- If not glazing, dust the cookies with confectioners' sugar before serving.
- Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
