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

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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.

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