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.
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). Regularly dip the cutters in a bowl of sugar. This will help the Brunsli to be released cleanly. 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.