• 120 g sugar
  • 1 pinch of salt
  • 250 g ground almonds
  • 0.5 teaspoon cinnamon
  • 1/4 teaspoon clove powder
  • 2 tablespoons cocoa powder
  • 2 egg whites
  • 100 g dark chocolate
  • 2 teaspoons of kirsch

Break up chocolate into squares, put in blender and reduce to very small pieces.  Add in almond meal, sugar, salt, spices, coco powder and kirsch; blend.  Beat egg whites to form stiff peaks, fold in.

Roll out between 2 sheets of baking paper, to about 1.5 cm thick.  Cut out shapes with cutters.  Roll up remaining dough, re-cut shapes; repeat till dough is used.

Bake for around 4 mins.  Longer makes them too crunchy and brittle.