Vegan Brunsli biscuits

Vegan Brunsli biscuits

Total: 5 hr 53 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 93 kcal
, Fat: 5 g
, Carbohydrate: 8 g
, Protein: 2 g

Ingredients

30 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

Almond mixture

250 g ground almonds
150 g sugar
2 tbsp white flour
1 tbsp cocoa powder
¼ tsp cinnamon
a little ground cloves
1 pinch salt
1 tbsp Maizena cornflour
4 tbsp water

Dough

100 g vegan, dark chocolate, coarsely chopped
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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. Dissolve the cornflour in the water, mix in.

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, mix to create 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. 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

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

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