for 50 pieces

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

How it's done

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.

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