It starts with the ingredients. Hazelnuts are needed for Totenbeinli. These are not available in Malindi but can be replaced relatively easily with locally-produced macadamia nuts. This doesn't change the flavour too much. It is more difficult with the ground almonds for the Brunsli. Grated coconut comes closest. But this tastes quite different. Fortunately, coconut and chocolate go well together. However, the Brunsli recipe poses further challenges: before baking, the cookies should be slowly dried at room temperature for at least 6 hours or overnight. In Switzerland, this means 20 degrees. In Malindi, it is currently 32 degrees with 80% humidity. Things can only be dried there if they are placed directly in the sun, which is certainly not slow drying. And the recipe doesn't explain what to do about the ants either. In my kitchen, anything sweet is under immediate attack from tiny ants. My solution: I put the Brunsli in the fridge and dried them, at least on the surface. And the ants can't get in there.
Have a good Christmas!
