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