40 pcs
30 mins + 7 hours drying
150 grams dark chocolate
200 grams granulated sugar
250 grams ground almonds
half tsp ground cinnamon
a pinch of ground cloves
2 egg whites
1 tbs kirsch
In a bowl mix all dry ingredients. Add the egg whites and the kirsch.
Mix with a fork first and then with your hands. Put the dought in the fridge for 2 hours.
Put the dough within 2 sheets of parchment paper. Use a rolling pin and roll it until 1 cm thick. Peel off the above parchment paper and cut with your preferred cookie cutter, knead the remaining bits and pieces and repeat.
NOTE: drip the cookie cutter in granulated sugar to decorate thee dyes of the biscuits.
Put the biscuits on a dripping pan coated with parchment paper. Let dry open air for 6 hours at least (better overnight). Heat oven to 180° and bake for 6/7 minutes maximum.
