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Brunsli Cookies
Author/Submitted by:
Servings: 2
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 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
Directions:
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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