more guetzle

i’m all biscuit-ed out. someone give me some cake!!!! anyway, here are the recipes for chräbeli (aniseed biscuits) and basler brunsli (chocolate almond biscuits). enjoy, escpecially you, ines!!!


4 – 5 eggs

500g icing sugar (powdered sugar)

pinch of salt

1 Tbl kirsch (we used much more- about 4 tablespoons- but that’s to taste!)

1 1/2 Tbl aniseed (whole seeds) (again, we used much more, about 4-5 tablespoons)

500g flour


– mix eggs and sifted sugar together until light and fluffy

– add salt, kirsch and aniseeds. note: we used much more than this recipe states, cos we like aniseed and kirsch. it’s up to you how much.

– add flour and mix to a stiff dough. knead lightly. if you have added more kirsch you may knead to add some more icing sugar or flour to ensure the dough is not too sticky.

for chräbeli: roll out dough to a long sausgage about 1.5 cm thick and cut into sections about 5cm. for each section, make 2 or 3 small incisions along the length (don’t cut all the way through, only about 1/3 of the way) and form into a kind of semi-circle.

for brötli: roll out dough to 1cm thick and cut into required shapes.

– after shaping dough (chräbeli or brötli), leave the shapes on baking paper on a baking tray overnight to dry out.

– the next day, bake for 25-30 mins at the bottom of a cool oven (140°c) with the door open (theobject being to dry them out, rather than bake them fully). the underside should be a slight brown and the top slightly raised when finished.

– store in an air-tight container. these biscuits will be very hard to bite into!!!

basler brunsli

250g sugar

250g almond meal

1/4 tsp cinnamon

2 Tbl flour

2 eggs whites, whipped until peaky

100g dark bitter chocolate, melted


– mix sugar, almonds, cinnamon and flour together in a bowl.

– fold in the egg whites, and then the melted chocolate. bring together to form a ball.

– roll out dough to 5mm thick and cut into shapes. leave the shapes on a sheet of baking paper on a baking tray ot dry for an hour or so.

– heat oven to 250°c, then bake for 5 minutes (careful or they will burn!!)

– store in an air-tight container.


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