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Basel Brunsli
Chocolate, spicy almond cookies.

type: refrigerator, rolled
makes: 3 dozen

1-1/4 cup almonds
1 cup powdered sugar
1/2 cup granulated sugar
3-1/2 tablespoons unsweetened cocoa powder
2-1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3 ounce bittersweet or semi-sweet chocolate, chopped
1/4 teaspoon almond extract
2 egg whites
powdered sugar

In a food processor grind almonds with the sugars until fine (but not oily).
Add the cocoa powder, cinnamon, cloves, and chocolate.
Process by pulsing the machine until the chocolate is finely ground (do not over process or the chocolate will melt).
Add the almond extract and egg whites.
Process until the mixture is blended and just forms a mass.
Remove dough from processor and place in a bowl, cover, and refrigerate for 30 minutes.
Preheat oven to 325F.
Line cookie sheets with parchment paper.
Turn out dough on a generously sugared board.
Knead until the smooth.
Roll out the dough to 1/4" thick.
Frequently re-dust the surface (lift up dough) and rolling pin with powdered sugar to prevent sticking.
Cut out 2" hearts, stars, and clovers.
Bake 9-12 minutes or until firm and puffy.
Let cookies cool on cookie sheets, then peel off.

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Reviews/Comments:

Heather in Orlando
These cookies have a good spiced flavor, almost like a chocolate gingerbread. I had to have them cool a lot longer than in the recipe, but I have a very warm kitchen. I would highly recommend these cookies!