Basler Brunsli

Instructions

1. Blitz the almonds with 100 g of icing sugar until you have a fine powder.
2. Add the rest of the icing sugar, the cocoa, the cinnamon, the ground clove, the orange zest and a pinch of salt. Mix.
3. Stir in the melted, lukewarm dark chocolate, then the two egg whites to form a soft, brown dough.
4. Roll the dough out to about 1 cm thick between two sheets of baking paper and cut out diamonds or squares.
5. Make the icing by whisking the egg whites with the icing sugar until it has the texture of thick cream.
6. Preheat the oven to 150 °C. Place the biscuits on a lined baking tray and brush the icing over the tops.
7. Bake for 10 to 12 minutes. The icing should stay pale and slightly cracked, without browning.
8. Let them cool completely on a rack before serving.