Light & dark Brunsli

Light & dark Brunsli

Total: 6 hr 8 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 119 kcal
, Fat: 7 g
, Carbohydrate: 9 g
, Protein: 3 g

Ingredients

50 pieces

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

Light-coloured dough

250 g shelled ground almonds
140 g sugar
2 tbsp white flour
2 pinches cinnamon
2 pinches ground cloves
2 pinches salt
2 fresh egg whites, beaten
150 g white chocolate, finely chopped
1 tsp kirsch

Dark-coloured dough

250 g ground almonds
140 g sugar
1 tbsp cocoa powder
2 tbsp white flour
2 pinches cinnamon
2 pinches ground cloves
2 pinches salt
2 fresh egg whites, beaten
150 g dark chocolate (64% cocoa), finely chopped
1 tsp kirsch
Purchase ingredients now

How it's done

Light-coloured dough

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

Dark-coloured dough

In a bowl, mix the almonds with all the other ingredients up to and including the salt. Mix in the egg whites. 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). Cut apart the biscuits and put them back together with different coloured biscuit pieces, creating biscuits made from light and dark dough. 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
Tip: Regularly dip the cutters in a bowl of sugar. This will help the Brunsli to release cleanly.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!