Ingredients:

 

250 g Icing Sugar

250 g ground Almonds

40 g Cocoa

75 g Eggs Whites from 2 large Eggs

½ tsp. Cinnamon

 

Method:

 

Knead all the ingredients into a smooth dough. Leave to rest for 2-3 hours in a cool place. Sprinkle sugar over the work surface and roll out the dough to a thickness of around 1 cm. Cut out the dough using one of our cookie cutters in special Brunsli shape and lay the cookies on the baking or silicone sheet. Preheat the oven to 230 °C and bake for 2-3 minutes.