Meanwhile I have been baking cookies for two weeks, though not for the family, but this is another story. However, in order to be on the safe side, I've decided to make a test bake as well, also to know about how many cookies I can produce from each portion of the different doughs. While baking I had the idea to try another version of the Swiss brunsli with chocolate, instead of cocoa powder. What a winner! Just love it and frankly, you can not stop eating those! However there are a few things you should consider, when baking brunsli, otherwise you won't be happy! The most important is to use unpeeled almonds, just like when baking cinnamon stars, otherwise it just taste yuck! Stick to the baking time, otherwise the cookies will be hard and sticky, you sure do not want that! I have also figured out, that it is totally unnecessary to beat the egg white with sugar, in fact it might even lead to an unwanted result, just simply beat it until stiff with a pinch of salt. Even the order of mixing the ingredients makes a difference! The best results you get when folding the molten chocolate into the beaten egg white, and the mix it together with the almond-sugar. Though everyone in the family requests for macaron this Christmas and among some other traditional sweets I did not want to bake any cookies, these here have changed my mind!
200 g sugar
250 g ground almond
100 g dark chocolate (60% cocoa)
2 tabelspoons flour
2 egg wites
pinch of salt
Preheat the oven to 220°C. Beat egg white with a pinch of salt until stiff. While that melt chocolate over bain marie. Mix together ground almond, sugar and flour in a bowl. Fold melted chocolate into the beaten egg white, then fold it into the almond mixture. Roll out dough 1 cm thick between two sheets of foil and with a help of a cookie cutter (about 4 cm) cut it in any shape you desire. Bake for 4 minutes, but not longer then 5-5 1/2 minutes, depending on your oven of course.