Schokoladen-brötchen

By • November 1, 2015 0 Comments

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Author Notes: These cookies are a staple every Christmas in my family. They are from an old German cookbook ("Das Neue Große Kiehnle Kochbuch") that my mother got from her mother. These cookies are slightly chewy in the center and crisp on the edge. They are so light and yet so rich and melt-in-your-mouth delicious. My mom prefers them to be crunchier -- this just depends on how long you cook them for. I like mine quite underdone. They are amazing either way. Natalie

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Makes 40 small cookies

  • 4 egg whites
  • 250 grams sugar
  • 250 grams almonds, ground
  • 125 grams unsweetened baking chocolate, grated
  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Pour the egg whites into a large bowl and, using an electric beater, beat until they are stiff, like snow. Slowly add in the sugar and beat for 2 more minutes.
  3. Gently fold in the ground almonds and grated chocolate until incorporated. Using a heaping spoonful, make little piles of the batter onto the baking sheet. Bake for 20-25 minutes, or until the edges are set and the bottom starts to turn slightly golden.
  4. Remove from the oven and transfer to a cooling rack. The cookies will firm up once cooled. Enjoy!

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