Recipe Cottage


LOCATION: Recipes >> Cookie Recipes >> Basel Brunsli 02

Print this Recipe    Basel Brunsli 02

Brunsli Cookies
Yield: 2 Servings

2 cups very finely ground almonds
1 cup superfine sugar
1/4 cup confectioners' sugar
1/4 ts ground cinnamon
1 1/2 oz unsweetened chocolate, melted and cooled
2 extra-large 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 1/2-inch thickness between two
sheets of wax paper. Remove top piece of wax paper. Witha 2-1/2
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 2-1/2 dozen cookies.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.