Basel chocolate-spice cookies (basel brunsli)
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Basel chocolate-spice cookies (basel brunsli)
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Last updated 6/12/2012 1:07:13 AM. Recipe ID 33096. Report a problem with this recipe.
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      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
    1/4 ts (generous) almond extract
      2 lg Egg whites
      2    To 5 Tbl confectioners'
           -sugar for rolling out
  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.
  [THE BALTIMORE SUN;  November 25. 1990]
  Posted by Fred Peters.

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Recipe ID 33096 (Apr 03, 2005)

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