John Myers
Ingredients for 8 servings:
- 200 g chocolate, grated
- 250 g sugar
- 250 g almonds, unpeeled, finely chopped or grated (grate beforehand if necessary)
- 3 egg whites
- 2 tbsp, leveled potato flour
- 2 pinches of cinnamon
- 1 pinch of clove(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Swiss Christmas pastries
Beat the egg whites until stiff and gradually mix in the remaining ingredients until a dough forms. If possible, let the dough rest in a cool place for 1-2 hours. Then knead the dough briefly on a rolling pin dusted with sugar and divide it into 3-4 pieces. Roll out the pieces on the sugar into pencil-thick pieces and cut out any desired shapes. Place the cut-out shapes on a baking sheet lined with baking paper, sprinkle with sugar, and dry at a low heat. If the temperature is set too high, the cut-out dough pieces will spread. Tips: It is advantageous to let the browns dry for several hours before baking. Finely chopped lemon zest can also be used instead of cinnamon and clove powder.
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