Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Oven mitts
Pan
Rolling pin
Rubber spatula
Tablespoon
Teaspoon
Timer
Wooden rolling pin guides
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To melt the chocolate
Break the chocolate into pieces, place in a thin-sided bowl, suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Almond mixture
Empty the almonds into a bowl and mix with all the other ingredients up to and including the salt. Gently beat the egg whites, mix in. Add the chocolate to the mixture, combine to form a dough.
To shape
On a lightly sugared surface, roll out the dough in batches to 1 cm thick, cut out your favourite shapes. Place the biscuits on two baking trays lined with baking paper.
To bake
Approx. 4 mins. per tray in the centre of an oven preheated to 240°C. Remove from the oven, leave to cool completely on a 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. |
|---|---|
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
| Tip: | Dust with icing sugar. |
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