Brunsli (Swiss Brownies)

Ingredients:

150g sugar
pinch of salt
250g ground almonds
1/2 tsp ground cinnamon
generous pinch of ground cloves
2 tbsp cocoa powder
2 tbsp plain flour
2 egg whites
100g dark chocolate (at least 70% cocoa solids)
2 tsp kirsch

Method:

Mix together the salt, almonds, cinnamon, ground cloves, cocoa powder and plain flour in a bowl. Add 1 egg whites and mix until thoroughly combined.

Chop the chocolate into small pieces and place in a heat-proof bowl. Pour hot water over the chocolate and set aside for 5 minutes. Pour off all the excess water, except for 1 tbsp then stir the chocolate until smooth. Immediately add the melted chocolate and the kirsch the the dough mix. Stir to incorporate then turn out onto a lightly-floured work surface and knead until smooth.

Roll the resultant dough out on a flat surface (dust with a little sugar, if needed) to about 10mm thick. Use pastry cutters to cut the dough into various festive shapes then transfer these to a greased baking tray covered with baking parchment. Set aside to rest in a dry place over night.

The following day, transfer to an oven pre-heated to 220°C and bake for about 5 minutes, or until cooked through and lightly browned on top.

Allow to cool on the baking tray for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.