Title: Basler brunsli
 Categories: Cookies, Desserts, Swiss, Malgieri
      Yield: 8 Servings
 
  1 3/4 c  Sugar
  3 1/2 c  Whole unblanched almonds
      7 oz Semisweet chocolate
      2 ts Cinnamon
    1/2 ts Ground clove
      4 lg Egg whites
      1 tb Kirsch (optional)
 
  COMBINE THE SUGAR and almonds in the food processor and pulse to grind
  finely. Be careful that the mixture does not become warm. Cut the
  chocolate finely and add to the processor. Pulse to grind the
  chocolate finely and mix with the almonds and sugar. Add the
  remaining ingredients and pulse to mix rapidly. Strew the surface
  with sugar and press the paste out about 3/8-inch thick. Roll over
  with a grooved rolling pin. Cut the Brunsli in hearts, stars and
  clover leaf shapes and place on paper-lined pans. Allow to dry
  several hours, uncovered, at room temperature. Preheat oven to 300F.
  Bake about 10 minutes. Do not overbake or they will be very hard.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK