Light & dark Brunsli


Total time: 6hr 08m
Preparation Time: 60m

Servings
For 50 piece


Nutritional Information

Contains 119 Kcal, 3g Protein, 9g Carbohydrates, 7g Fat


Ingredients

  • Light-coloured dough
  • 250 g shelled ground almonds
  • 2 pinches cinnamon
  • 140 g sugar
  • 2 tbsp white flour
  • 2 pinches ground cloves
  • 2 fresh egg white, beaten
  • 2 pinches salt
  • 1 tsp kirsch
  • 150 g white chocolate, finely chopped
  • Dark-coloured dough
  • 250 g ground almonds
  • 140 g sugar
  • 1 tbsp cocoa powder
  • 2 pinches salt
  • 2 tbsp white flour
  • 2 pinches cinnamon
  • 150 g dark chocolate (64% cocoa), finely chopped
  • 2 fresh egg white, beaten
  • 1 tsp kirsch
  • 2 pinches ground cloves

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Instructions

  • Light-coloured dough

    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.
  • Dark-coloured dough

    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.
  • 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). Cut apart the biscuits and put them back together with different coloured biscuit pieces, creating biscuits made from light and dark dough. 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.
  • Tip:

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

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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