Recipe - Basel Chocolate-Spice Cookies (Basel Brunsli)

1 One fourth cup Blanched whole almonds
(about 7 ounces)
1 One half cup Powdered sugar
3 One half tablespoon Unsweetened cocoa powder
2 One half teaspoon Ground cinnamon
1/8 teaspoon Ground cloves
3 ounce Bitterswet (not unsweetened)
or swmisweet
Chocolate, chopped fairly
fine
One fourth teaspoon (generous) almond extract
2 lg Egg whites
2 To 5 Tbl confectioners'
sugar for rolling out
cookies

Heat oven to 325F. Line several baking sheets with aluminum foil.

In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powderfine but not oily; stop the processor and scrape down
the sides several times. Add the cocoa powder, cinnamon, cloves, and
chocolate; continue processing until the chocolate is finely ground. Add
the remaining One half cup powdered sugar, the almond extract, and egg whites;
process until the mixture is blended and just forms a mass. Set the dough
aside for 5 to 10 minutes to stiffen slightly.

Generously dust a work surface with powdered sugar. If the dough seems too
soft to roll out easily, dust it with more sugar and knead until the
consistency is manageable, but avoid adding any more sugar than absolutely
necessary. Roll out the dough to One fourth inch thickness, lifting it with a
spatula frequently and redusting the surface and rolling pin with powdered
sugar to prevent sticking. Cut out the cookies using a 2 1/4inch
heartshaped (or similar) cutter. Use a spatula to transfer the cookies to
the prepared baking sheets, about 1 inch apart.

Bake the cookies for 9 to 12 minutes or until almost firm on top and
slightly puffy. Let them stand on the foil lined baking sheets until
completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.

Makes about forty 2 1/4inch cookies.

[THE BALTIMORE SUN; November 25. 1990]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini