2 To 5 Tbl confectioners' sugar for rolling out cookies
Directions
Step #1 Heat oven to 325F.
Step #2 Line several baking sheets with aluminum foil.
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 & redusting the surface and 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 and slightly puffy.
Step #13 Let them stand on the foil lined baking sheets until completely cooled.
Step #14 Peel from the foil.
Step #15 Store airtight for 3 to 4 days.
Step #16 Freeze, airtight, for longer storage.
Step #17 Makes about forty 2 1/4-inch cookies.
Step #18 [THE BALTIMORE SUN; November 25.
Step #19 1990] Posted by Fred Peters.
Step #20 --.
Enjoy the BASEL HONEY-SPICE COOKIES (BASEL LECKERLI) recipe