It’s Christmas time or as I like to call it “stuff my face with delicious food-time”. I love to cook dinners for my friends and Christmas is the perfect opportunity. But let’s not forget about the cookies. In Switzerland, where I come from, we bake looots of cookies ahead of time. The traditional Swiss cookies though have lots of butter and eggs in them. This is why I took it upon myself to veganize all the popular Swiss cookies. One of my favourite cookies are the Chocolate-Almond Brunsli. Here is the recipe:
**makes 22 to 24 cookies
- 100 g vegan dark chocolate
- 5 tbsp non-dairy milk
- 150 g sugar
- 250 g ground almonds
- 1/4 tsp cinnamon
- pinch of clove
- pinch of salt
- 2 tbsp cocoa powder
- Melt the Chocolate and Milk together in the microwave or in a bowl over a pot with simmering water.
- Mix the rest of the ingredients in a separate bowl.
- Slowly add the Chocolate-Milk mixture to the dry ingredients and stir to combine. As soon as it comes together, you can use your hands to form a dough. The dough will be really sticky.
- Refrigerate for at least 30 minutes before rolling out.
- Roll it out about 1 cm thick on a surface that you sprinkled with sugar. This prevents the dough from sticking.
- Cut out in desired christmas shape (heart, star, christmas tree).
- Put the cookies on a baking sheet lined with parchment paper.
- Let them harden for at least 5 hours, preferably overnight, on the baking sheet in room temperature.
- After that bake them in the preheated 250°C oven for 5-7 minutes.
- Remove them right away onto wire racks to cool completely.