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Brunsli with blackcurrants
50 m active | 5 h 54 m total
Nutrition facts per serving:
  • Energy in kcal about 90
  • Fat about 5g
  • Carbohydrates about 9g
  • Protein about 2g
This is needed
This is needed for 40 pieces
Almond mixture
  • 250 g ground almonds
  • 150 g sugar
  • 1 tbsp cocoa powder
  • 3 tbsp dried blackcurrants, finely chopped
  • 2 tbsp white flour
  • a little ground cloves
  • 1 pinch salt
  • 2 fresh egg whites, beaten
  • 150 g dark chocolate (64% cocoa), finely chopped
To bake
  • 100 g icing sugar
  • 0.5 tbsp lemon juice
  • 1 tbsp blackcurrant syrup
  • baking paper, Baking tray, Bowl, Cutter
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And that's how it's done
And that's 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.
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, mix to create 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). 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
Approx. 4 mins. per tray in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool completely on a rack. Mix the icing sugar with the syrup and lemon juice to make a thick icing, coat the biscuits with the icing.