Ingredients
Hint:
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
kochen@bettybossi.ch
Almond mixture
Dough
To shape
How it's done
Almond mixture
In a bowl, mix the almonds with all the other ingredients up to and including the salt. Add the egg whites, mix.
Dough
Place the chocolate in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth. Add to the almond mixture along with the kirsch, mix everything together to form a dough; do not knead.
To shape
On a lightly sugared surface or between two sheets of baking paper, roll out the dough in batches to approx. 1 cm thick. Cut out different biscuit shapes (approx. 5 cm in diameter). Place the biscuits on a baking tray lined with baking paper, leave the brunsli to dry (uncovered) at room temperature for at least 8 hrs.
To bake
Approx. 4 mins. in the centre of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
|---|---|
| Note: | The brunsli should still be soft and gooey inside when they come out of the oven. Once cooled, they should be firm on the outside. |
How-tos
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