Brunsli biscuits

Brunsli biscuits

1 hr Active
6 hr 8 Min. Total
61 kcal per piece
vegetarian
Nutritional value / piece: Fat: 4 g, Carbohydrate: 5 g, Protein: 2 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

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

50 pieces

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

To melt the chocolate

150 g dark chocolate

Almond mixture

250 g ground almonds
150 g sugar
2 tbsp white flour
1 tbsp cocoa powder
¼ tsp cinnamon
a little ground cloves
1 pinch salt
2 fresh egg whites

How it's done

The kids can help at the marked areas .

To melt the chocolate

150 g dark 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

250 g ground almonds
150 g sugar
2 tbsp white flour
1 tbsp cocoa powder
¼ tsp cinnamon
a little ground cloves
1 pinch salt
2 fresh egg whites

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.

Good to know
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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