Saturday, December 28, 2019


Schwabenbrötli are delicate Swiss cookies traditionally made with ground almonds. This recipe uses ground tigernuts to be nut free but with the same texture and almost identical flavour.

Happy birthday N!

While I know we've just gotten out of the season of cookies and gluttony, but to me I'd much rather celebrate other people than the (unfortunate) consumerism of the season. I know enough people with birthdays around holidays (myself and my sister included) that I understand getting "lumped in" to the holiday itself and losing what should be "your day". That said, we are spending today together (through to NYE) and I'll be spoiling him rotten with good food and good company.

These cookies came about due to a specific request from N - not for himself, but for his colleague this holiday. I gladly dived into researching cookies from his native Switzerland, and these looked like super simple, yet delicious options. I didn't have any almond flour on hand, however, having used the last of it in my Maple Almond Biscotti, so I delved into my collection of ground tigernuts, which I love as a nut-free option when ground nuts are called for. With a slightly sweet taste, they fit perfectly with the cinnamon and crunchy raw sugar on top. Like a lot of "roll out" cookies, it is imperative that you let these rest overnight for the liquid to be absorbed. Once chilled, they roll out and cut like a dream and within minutes you have delicately crisp, unique cookies to enjoy!

If I can remember to snap a photo I'll post all about N's birthday feast when we're back to our regularly scheduled programming, but for now try a little nibble of Switzerland!

Adapted from
Makes ~36
150 g (5.3 ounces) margarine (I used Earth Balance sticks)
250 g (9 ounces) superfine sugar
2 eggs
1/2 tbsp cinnamon
pinch salt
250 g (9 ounces) ground tigernuts (for nut-free) or almonds
250 g (9 ounces) flour
raw sugar, for topping
  1. In a bowl, cream together the margarine and sugar until well mixed.
  2. Add the eggs, cinnamon and salt and beat well.
  3. Stir in tigernuts (or almonds) and flour until a soft dough is reached.
  4. Cover and chill overnight.
  5. Heat the oven to 355°F and line a cookie sheet with parchment paper or SilPat.
  6. Roll out dough in between sheets of waxed paper to about 1/8" thick. Cut out shapes as desired, placing them on the sheets.
  7. Sprinkle with raw sugar.
  8. Bake for 15 minutes, until light golden.
  9. Cool completely on the sheets.

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