Brunsli

These brunsli cookies are my favourite! Chocolate and chewy with just a hint of cinnamon and cloves – what a delight.

Prepare the day before baking :3 egg whites 250 g icing sugar 1 tbs vanilla flavoured sugar	Beat the egg whites and sugars until stiff peaks form.

300 g powdered almonds 200 g grated dark chocolate 50 g bitter powdered cocoa 1 level tsp cinnamon 1 level tsp powdered cloves 3 tbs Kirsch	Add the powdered almonds, the grated dark chocolate, the bitter cocoa, the cinnamon, the powdered cloves and the Kirsch. Mix dough till all ingredients are well blended.

50 g crystallized sugar	Sprinkle the crystallized sugar on work surface. Roll out dough on sugared surface, about 4 mm thick. It may be easier to cover the dough with parchment paper and then roll it out.

	With a 2.5 or 3 cm heart-shaped cookie cutter, cut out cookies.

20 g soft butter to grease baking parchment paper.	Cover baking sheet with the buttered parchment paper and place heart shaped cookies – cookies should not touch each other.

	Leave as is overnight.

The next day	Preheat over to 200 C.

	Bake cookies for 5 minutes – maximum. Do not leave in oven after cooking time, as they will dry out and will not be chewy.

	Remove from oven – set aside on rack and let cool.

	These cookies can be kept in cellophane bags or a tin box.