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150g sugar a pich of salt 250g stone-grounded almonds ¼ teespoon cinnamon a pinch of cloves (stone-grounded) 2 spoons of cocoa 2 spoons flour mix all that in a bowl, than add 2 whipped egg whites (not whipped to long). Melt 100g plain chocolate with 2 teespoons Kirsch and add it to the dough. Make the cookies, dry them over a warm place for 12 hours or more. Eventually bake them in a oven, preheated at 250°C (approx. 482°F) for 4 to 6 minutes. Tip: dip the cokkie-cutter in sugar, it will be easier to take them out. |
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| Last modified: 16.12.2003 | felix@suwald.ch |