Swiss Christmas Cookies

Ingredients

• 200 g dark chocolate
• 150 g spelt whole‑grain flour
• 80 g coconut blossom sugar
• 0.5 tsp cinnamon
• 1 pinch ground clove
• 250 g ground almonds
• 2 tsp cocoa powder
• 2 egg whites
• 1 pinch salt
• 1 tbsp orange juice

Instructions

1. 1.

   Melt half the chocolate in a double boiler. Mix the coconut blossom sugar with the flour, spices, almonds and cocoa. Whisk the egg whites with the salt until stiff peaks form, then fold them into the almond mixture gradually. Add the melted chocolate together with the orange juice and work into a firm dough. Form a ball, wrap it, and chill for about an hour. Roll the dough to a thickness of roughly 1 cm on a lightly floured surface dusted with ground almonds if needed. Cut out cookies with various cutters. Place them on parchment‑lined baking trays and let dry overnight.

2. 2.

   Bake the cookies the next day in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 7 minutes, ensuring they retain a slightly moist center.

3. 3.

   Remove the finished cookies from the tray and allow them to cool. Melt the remaining dark chocolate in a hot water bath and dip each cookie half into the chocolate. Let them dry again.