Where there is a Landsgemeinde, there is also a Chrempfli. The Landsgemeindechrempfli (Landsgmendchroem), in the Vorfrauenstimmrechtaera popular and sweet souvenirs of the men, after they had looked at the Landsgemeinde to the right … This variation with the apple-almond filling comes from the kitchen of the Appenzell original “Trachtae Marie”.
Beat sugar and eggs to a light, thick cream. Add the kirsch. Sift flour and baking powder and knead everything together to a dough, adding a little flour depending on the size of the eggs. Wrap in foil and leave to cool for at least thirty minutes.
For the filling, mix almond flakes, sugar and vanilla sugar in a baking bowl. Peel the apple, cut it into quarters, remove the core and grate the flesh with a grater to the almond kernels. Season with cinnamon and mix everything together well.
Roll out the dough on a floured surface and cut out rounds about ten centimeters in diameter. Put a little bit of almond-apple filling on each one and fold. Press the edges well smooth. Place the chrempfli on a baking sheet lined with parchment paper.
Bake the Chrempfli on the second rack from the bottom in the oven heated to 180 °C for about thirty minutes.