European Recipes:Swiss Recipes:Basel Chocolate-spice Cookies (basel Brunsli)

Recipe via Meal-Master (tm) v8.02

       Title: BASEL CHOCOLATE-SPICE COOKIES (BASEL BRUNSLI)
Categories: Cookies, Swedish
       Yield: 2 servings

   1 1/4 c Blanched whole almonds
            -(about 7 ounces)
   1 1/2 c Powdered sugar
   3 1/2 tb Unsweetened cocoa powder
   2 1/2 ts Ground cinnamon
     1/8 ts Ground cloves
       3 oz Bitterswet (not unsweetened)
            -or swmisweet
            Chocolate, chopped fairly
            -fine
     1/4 ts (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 powder-fine 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 1/2 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 1/4 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 1/4-inch
   heart-shaped (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 1/4-inch cookies.