Brunsli (chocolate almond spice cookies)


45 minutes

Resting time

3 hours

Cooking time

5 minutes

Combair SE from 2015


500 g sugar

500 g almonds

finely ground

2 knife tip of cinnamon


4 tbsp plain flour

4 egg whites

200 g chocolate


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.


for rolling out

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.

Put the pastry in

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.

Additional information

Created by

V-ZUG Ltd.

Created on