Brunsli cookies
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Brunsli cookies
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Last updated 6/12/2012 1:11:06 AM. Recipe ID 38526. Report a problem with this recipe.
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      Title: Brunsli cookies
 Categories: Cookies
      Yield: 2 Servings
 
      2 c  Very finely ground almonds
      1 c  Superfine sugar
    1/4 c  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?  }.
  
  Makes 2-1/2 dozen cookies.
  




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Recipe ID 38526 (Apr 03, 2005)

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