The delicious Brunsli following Sprüngli’s sure to succeed recipe:
Makes approx. 100-120 Brunsli:
600 g of almonds, unskinned, ground
300 g sugar
300 g cane sugar, finely ground
50 g cocoa powder
2 egg whites from medium-sized eggs
1.5 dl water
0.2 dl kirsch
250 g dark chocolate, 75% cocoa
This is how it’s done:
Mix the ground almonds with sugar, cane sugar, cocoa powder, and egg whites. After that, melt the chocolate with the water in a bain-marie and mix in the kirsch. Add the chocolate-kirsch mixture to the almond-sugar mixture and combine to an even dough. Cover the finished dough and place somewhere cool for 1 hour.
Evenly roll out the dough between grease-proof paper until it is 1 cm thick. To finish, sprinkle the surface of the dough with sugar crystals, cut out the Brunsli with a cookie cutter and place on a baking tray lined with baking parchment. Preheat the oven to 220 °C and bake the Brunsli on the middle rack for about 5-6 minutes. Let them cool off on the baking tray, cool completely on a cooling rack.
Tip from a pro:
For an irresistible flavour, mix in a hint of bitter-almond oil after adding the egg whites.