Brunsli - Swiss Chocolate Cookies

• 250 grams sugar
• 250 grams ground almonds
• 1/2 teaspoon ground cinnamon
• 2 tablespoons plain flour
• 2 egg whites
• 1 dash salt
• 100 grams dark chocolate, chopped

1. Place the sugar, ground almonds, cinnamon and flour in a bowl and mix well.
2. Use an electric mixer to whisk egg whites and salt until soft peaks form. Gently fold in the sugar-almond mixture with a spatula until just combined. Don't overwork.
3. Melt chocolate in a warm water bath and fold gently through the sugar-almond mixture. Form the dough into a ball, cover and let cool at room temperature for about 1 hour.
4. Dust the work bench with sugar and roll the cookie dough with a rolling pin to about 5mm thickness. Cut into shapes with cookie cutters and place on a lined baking tray.
5. Let the cookies dry at room temperature for a few hours (best over night). Pre-heat oven to 220 degrees Celsius and bake cookies for 5 min, they should be crisp on the outside, with a rather soft and chewy core. Remove the Brunsli from baking tray and place on a wire rack to cool.

sugar, ground almonds, ground cinnamon, flour, egg whites, salt, chocolate

Taken from food52.com/recipes/32698-brunsli-swiss-chocolate-cookies (may not work)