for 50 pieces

Light-coloured dough

250 g	shelled ground almonds
140 g	sugar
2 tbsp	white flour
2 pinch	cinnamon
2 pinch	ground cloves
2 pinch	salt
2	fresh egg white, 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 pinch	cinnamon
2 pinch	ground cloves
2 pinch	salt
2	fresh egg white, beaten
150 g	dark chocolate (64% cocoa), finely chopped
1 tsp	kirsch

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.

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