I really love this cookies. There is a lot of chocolate in the dough and I love chocolate. Normally they are done with egg white, but this recipe is much better. Really worth trying.
Makes approximately 50 pieces
125 g dark chocolate 70% cocoa
200 g sugar
250 g ground almonds
1 pinch ground cinnamon
1 pinch ground cloves
3 tablespoons Kirsch
5 tablespoons strong espresso
sugar (for the cookie cutter)
Finely grate the chocolate (take care with your fingers ;-)). Mix sugar, almonds, spices, cherry and espresso and knead to a dough. Cover and refrigerate about 1 hour.
Roll out the dough 1 cm thick between baking paper. Cut out hearts or other shapes. Dip the cookie cutter each time into sugar, so you will get sugary edges. Place on a baking tray with baking sheet. Let it dry overnight.
Preheat the oven to 250°C. Bake the cookies for 3-5 minutes. Let them cool on the baking tray. After 30 minutes place them on a wire rack.
Hier findet man das Rezept: Saisonküche – Basler Brunsli
Food for Angels and Devils 