Basler Brunsli

Ingredients

• 100 g dark chocolate
• 250 g ground almonds
• 250 g powdered sugar
• 1 tsp cocoa powder
• 1 pinch cinnamon
• 1 pinch ground cloves
• 2 egg whites
• 1 pinch salt
• 1 tbsp kirschwasser
• sugar (for working/wrapping)
• baking paper (for the tray)

Instructions

1. 1.

   Melt the chocolate in a double boiler. Mix the almonds with powdered sugar, cocoa and spices. Whisk the egg whites with salt until stiff peaks form. Gradually fold the meringue into the almond mixture. Stir in the liquid chocolate and kirschwasser. The dough should be firm and workable. Wrap in cling film and chill for 1 hour.

2. 2.

   Line baking trays with parchment paper. Dust the work surface with sugar and roll out the dough to a thickness of 1 cm. Cut flower shapes and place on the tray. Let dry for 12 hours.

3. 3.

   Preheat the oven. Bake the Brunsli at 200°C (middle, fan 180°C) for 6-8 minutes. They should still be moist inside. Remove from the tray with the parchment and let cool. Brush lightly with water, roll in sugar and allow to dry.