Brunsli de Bale

3/4 cups white crystallised sugar
1 pinch of salt
250g ground hazelnuts (you can also use almonds or mix of both)
1/4 teaspoons ground cinnamon
1/4 teaspoons of ground cloves
2 tablespoons flour (I use rice flour)
2 fresh egg whites (70g), lightly beaten until frothy
100g dark chocolate, at least 70% cocoa

Mix dry ingredients in a bowl. In a separate bowl beat egg whites until frothy but not stiff. Add egg whites to dry ingredients and mix. Next melt dark chocolate and pour over other ingredients and mix well. Using clean hands knead dough into a ball. On a lightly “sugared” surface roll out dough to 1cm thickness and cut into desired shapes – if your cookie cutter gets too sticky, rinse in cold water. Arrange cookies on trays lined with baking paper and air dry for 5-6 hours or overnight if possible. Preheat oven to 180’c and bake cookies for 10 minutes (they will hardern as they cool down). Once cool, store cookies in an airtight container – they will last 3-4 weeks if stored like this.