500 g sugar
500 g almonds, finely ground
2 knife tip of cinnamon, ground
4 tbsp plain flour
4 egg whites
200 g chocolate, dark
Sugar, for rolling out
Beat the egg whites until stiff. Mix the sugar, ground almonds, cinnamon and flour together. Incorporate the egg whites. Melt the chocolate and incorporate it into the dough.
Roll out the dough about 1.5 cm thick on the granulated sugar and use an embossed rolling pin to create grooves. Cut out the Brunsli and arrange on two lined baking trays. Leave the Brunsli to dry for 3 hours.
(Pre-)heat cooking space to 230°C with Hot air
Put the baking trays into the preheated cooking space. Bake.
Hot air 230°C for 5 Mins
The Brunsli can also be dried in the cooking space using «Hot air» at 40 °C for 1 hour.