Total time: 6hr 04m
Preparation Time: 60m

For 50 piece

Nutritional Information

Contains 61 Kcal, 2g Protein, 5g Carbohydrates, 4g Fat


  • Almond mixture
  • 150 g sugar
  • 250 g ground almonds
  • 1 tbsp cocoa powder
  • 2 tbsp white flour
  • 0.25 tsp cinnamon
  • a little ground cloves
  • 1 pinch salt
  • 2 fresh egg white (approx. 70 g), beaten
  • Brunsli dough
  • 150 g dark chocolate (64% cocoa), finely chopped
  • 2 tsp kirsch

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  • Almond mixture

    In a bowl, mix the almonds with all the other ingredients up to and including the salt. Mix in the egg whites.
  • Brunsli dough

    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.
  • 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). 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.
  • Note:

    The Brunsli should still be a little soft when they come out of the oven. They will firm up once cool. The Brunsli should still be moist on the inside.

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