Basel chocolate balls

Name: Basel chocolate balls
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 40
Ingredients: 280 g unpeeled ground almonds; 250 g Icing sugar; 50 g Cocoa powder; 1 pinch Cloves and cinnamon; 1 package Bourbon vanilla sugar; 2 TABLESPOONS cherry brandy; 2 Protein (size M); 40 g demerara sugar; 40 g coarse white sugar; 7-10 Tbsp Sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 40

280 g unpeeled ground almonds
250 g Icing sugar
50 g Cocoa powder
1 pinch Cloves and cinnamon
1 package Bourbon vanilla sugar
2 TABLESPOONS cherry brandy
2 Protein (size M)
40 g demerara sugar
40 g coarse white sugar
7-10 Tbsp Sugar
baking paper

Directions

1
Mix 250 g almonds and icing sugar and grind very finely in the universal chopper. Mix cocoa, spices, vanilla sugar and kirsch and add to the almond-sugar-mixture. Beat the egg whites until stiff and gradually add them to the almond mixture until you have a malleable dough (you may not use all the egg whites). Chill for 1 hour. Sprinkle the work surface with sugar and roll out the dough in portions about 8 mm thick.
2
Cut out about 40 biscuits with a flower cutter (approx. 4/6 cm Ø). Put the rest of the almonds, brown and white sugar on 3 plates and press the cookies with the upper side into the almonds or into brown or white sugar as desired. Put them on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 150 °C/ gas: level 1) for 12-15 minutes. Place on a cake rack and allow to cool
3
Waiting time approx. 1 hour