Conjure up variety and color on your Guetzli plate. The fine, chocolatey Brunsli are perfect for this. Read here how to prepare them.
Mix 200g sugar, 250g almonds, 2 tbsp flour and a pinch of cinnamon in a bowl. Beat 2 egg whites until stiff and fold into the mixture.
Place 100g of dark chocolate in a bowl and pour hot water over it. Leave to stand for about 3 minutes and then drain off the water. Do not stir under any circumstances, otherwise the soft chocolate will dissolve in the water. Stir the soft chocolate into the remaining Guetzli mixture.
Roll out the dough in portions between a cut open plastic bag or a little sugar to a thickness of approx. 1 cm. Now cut out any shapes you like. Dip the moulds in sugar from time to time so that the dough does not stick to them (the biscuits usually stick to the work surface. Therefore, use a spatula or knife to loosen the biscuits). Place the cut out biscuits on baking paper. Leave them to dry at room temperature for 6 hours or overnight.
Pull the lined baking paper onto a baking tray (to prevent the Brunsli from breaking, it is best to turn the tray over and pull it onto the underside. This way you don't have to pull the Güezi over the edge of the tray).
Bake the delicious Christmas cookies in the middle of the oven for around 4 minutes in a preheated oven at 240 degrees.
- The Brunsli can be stored in a sealed tin in a cool, dry place for 2 weeks.
Have fun trying them out.
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