Preparation
Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.
Add white of egg and stir until ingredients are evenly distributed.
Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step.
Add melted chocolate from the previous step and the kirsch, knead to a soft dough.
Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.
Let them rest for about 5 to 6 hours or over night in a dry place.
Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C (480 °F).
Let cool completely before serving.
Add white of egg and stir until ingredients are evenly distributed.
Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even. Now immediately proceed with the next step.
Add melted chocolate from the previous step and the kirsch, knead to a soft dough.
Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.
Let them rest for about 5 to 6 hours or over night in a dry place.
Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C (480 °F).
Let cool completely before serving.
Ingredients
- 150 gr (5 ounces) sugar
- 1 pinch of salt
- 250 gr (9 ounces) grind almonds
- Spoon tea spoon cinnamon
- 1 point of a knife of clove powder
- 2 tablespoons of cocoa powder
- 2 tablespoons of flour
- 2 fresh white of egg (about 70 g (2.5 ounces))
- 100 gr (3.5 ounces) bitter chocolate
- 2 tea spoons of kirsch
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