Ingredients (75 pieces)

• 250 gr sugar
• 400 gr ground almonds
• 1/2 Tsp cinnamon
• 3 Tbsp chocolate powder
• 3 Tbsp flour (gluten-free)
•  2 pinch clove powder
• a pinch of salt
• 2 eggs
• 150 gr dark chocolate
• 3 Tbsp kirsch (cherry schnaps)

Instruction

1. while melting the dark chocolate
2. mix all the dry ingredients from sugar till salt together
3. add the slightly beaten egg, melted chocolate and kirsch, mix everything and put it together, put into plastic wrap
4. let the dough rest for two hours in the fridge
5. roll the dough 1 cm thick between baking paper
6. dip the biscuit cutter into the sugar and then outpace the cookie, and give them on a baking tray
7. bake the cookies for 5 minutes on 240°C up and down heat
8. let it cool down. Enjoy you Swiss Christmas Cookie

Suggestion

1. For the classical way you would use three egg white instead of two whole eggs. I use the whole eggs, as I start to collect to many egg yolk through christmas baking time
2. Make a big portion and freeze the cookies as soon they cooled down. That is what I do, and each time I have guests I just take them 20 minutes before serving out of the freezer to defrost them. They taste totally fresh.