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This is one of four Christmas cookies that I have recently re-discovered and that can’t do without anymore. These cookies are so much better homebaked than store-bought!

Making half the portion is not a good idea, as you will run out very quickly.

Ingredients

  • sugar, 500g
  • almonds (unpeeled), 500g
  • bitter chocolate, 150g
  • cinnamon, 15g
  • egg whites, 4
  • cocoa powder (optional), 2-3 Tbsp

Preparation

  1. Grind the almonds without taking off the peel
  2. Combine the almonds, the sugar and the cinnamon (and cocoa if using)
  3. Melt the chocolate and add to the dry ingredients
  4. Whip the egg whites and add to the mix
  5. Spread sugar on a parchment paper and pour the dough over it
  6. Spread the dough 1 cm thick. Use a parchment paper on the top to roll.
  7. Cut out cookies with cookie cutters dipped in sugar
  8. Leave all the cookies to dry overnight, uncovered (important!)
  9. Cook for 4 minutes at 220°C, one layer at a time.