Total: 6 hr 4 min. | Active: 1 hr
Nutritional value / piece: 61 kcal
, Fat: 4 g
, Carbohydrate: 5 g
, Protein: 2 g


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Almond mixture

250 g ground almonds
150 g sugar
1 tbsp cocoa powder
2 tbsp white flour
¼ tsp cinnamon
a little ground cloves
1 pinch salt
2 fresh egg whites (approx. 70 g), beaten

Brunsli dough

150 g dark chocolate (64% cocoa), finely chopped
2 tsp kirsch
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How it's done

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Almond mixture

In a bowl, mix the almonds with all the other ingredients up to and including the salt. Mix in the egg whites.

Brunsli dough

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, add to the almond mixture. Add the kirsch, mix to form a dough.

To shape

On a lightly sugared surface or between a cut-open plastic bag, roll out the dough in batches to approx. 1 cm thick. Cut out various shapes (e.g. stars). Regularly dip the cutters in a bowl of sugar. This will help the Brunsli to be released cleanly. Place the biscuits on two baking trays lined with baking paper, leave to dry (uncovered) at room temperature for approx. 5 hrs. or overnight.

To bake each tray

Approx. 4 mins. in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool on a cooling rack.

Good to know
Shelf life: The Brunsli should still be a little soft when they come out of the oven. They will firm up once cool. The Brunsli should still be moist on the inside.
Note: Keep in an airtight tin for approx. 2 weeks.


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