Recipe - Brunsli Cookies

2 cup Very finely ground almonds
1 cup Superfine sugar
One fourth cup Confectioners' sugar
One fourth teaspoon Ground cinnamon
1 One half ounce Unsweetened chocolate,
melted and cooled
2 Extralarge egg whites,
unbeaten
Granulated sugar for topping

Chocolaty rich with a chewy macaroon cookie center.

Preheat oven to 400~.

Combine almonds, superfine sugar, confectioners' sugar and cinnamon in a
large bowl; beat in melted chocolate and egg whites until smooth; wrap in
wax paper. (Mixture will be sticky.) Chill several hours or overnight.

cut dough in half. (Refrigerate one half.) Roll out dough to a 1/2inch
thickness between two sheets of wax paper. Remove top piece of wax paper.
Witha 2One half inch round cookie cutter, cut out as many circles from teh
dough as you can. Remove scraps of dough and refrigerate for second
rolling; cut circles in half to make half moon shapes. Carefully remove
cookie halves from bottom sheet of wax paper; place cookies on lightly
greasted cookie sheets; sprinkle lightly with granulated sugar. Repeat with
other half of dough. Use any scraps of dough for second rolling. Let
cookies dry for 3 hours.

Bake in a 400~ oven for 12 minutes or until cookies are browned on the
bottoms. Remove to wire racks; cool completely. Cookies will have an
outside crust but will be soft inside {gosh, doesn't that sound like Al
Martin? grin }.

Makes 2One half dozen cookies.

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