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Light & dark Brunsli
1 h active | 6 h 8 m total
Nutrition facts per serving:
  • Energy in kcal about 119
  • Fat about 7g
  • Carbohydrates about 9g
  • Protein about 3g
This is needed
This is needed for 50 piece
Light-coloured dough
  • 250 g shelled ground almonds
  • 2 pinches cinnamon
  • 140 g sugar
  • 2 pinches ground cloves
  • 2 tbsp white flour
  • 2 fresh egg white, beaten
  • 2 pinches salt
  • 1 tsp kirsch
  • 150 g white chocolate, finely chopped
Dark-coloured dough
  • 250 g ground almonds
  • 140 g sugar
  • 1 tbsp cocoa powder
  • 2 pinches salt
  • 2 tbsp white flour
  • 2 pinches cinnamon
  • 150 g dark chocolate (64% cocoa), finely chopped
  • 2 fresh egg white, beaten
  • 1 tsp kirsch
  • 2 pinches ground cloves
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And that's how it's done
And that's 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.