Recipe

Chocolate-spice Cookies (basler Brunsli) Recipe

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Ingredients

1/8 tsp ground cloves .
3 1/2 tbsps unsweetened cocoa powder .
1 1/2 c powdered sugar .
1/4 tsp almond extract (generous) .
2 large egg whites .
2-5 tbsps confectioners' sugar, for rolling out cookies .
1 1/4 c blanched whole almonds (about 7 oz) .
2 1/2 tsps ground cinnamon .
3 oz bittersweet chocolate, sliced fairly fine (NOT unsweetened) or semisweet chocolate, sliced fairly fine

Directions

Step #1 Heat oven to 325°F.
Step #2 Line several baking sheets with aluminum foil wrap.
Step #3 In a food processor/blender, process the almonds & 1 c powdered sugar until the almonds are powder-fine but not oily; stop the processor & scrape down the sides several times.
Step #4 Add the cocoa powder, cinnamon, cloves, & chocolate; continue processing until the chocolate is finely ground.
Step #5 Add the remaining 1/2 c powdered sugar, the almond extract, & egg whites; process until the mixture is mixed & just forms a mass.
Step #6 Set the dough aside for 5 to 10 mins to stiffen slightly.
Step #7 Generously dust a work surface with powdered sugar.
Step #8 If the dough seems too soft to roll out easily, dust it with more sugar & knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
Step #9 Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently & re-dusting the surface & rolling pin with powdered sugar to prevent sticking.
Step #10 Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
Step #11 Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
Step #12 Bake the cookies for 9 to 12 mins or until almost firm on top & slightly puffy.
Step #13 Let them stand on the foil wrap lined baking sheets until completely cooled.
Step #14 Peel from the foil wrap.
Step #15 Store airtight for 3 to 4 days.
Step #16 Freeze, airtight, for longer storage.
Enjoy the Chocolate-Spice Cookies (Basler Brunsli) recipe

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