The best delicious Basel Chocolate-spice Cookies (basel Brunsli) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Basel Chocolate-spice Cookies (basel Brunsli) recipe today!
Hello my friends, this Basel Chocolate-spice Cookies (basel Brunsli) recipe will not disappoint, I promise! Made with simple ingredients, our Basel Chocolate-spice Cookies (basel Brunsli) is amazingly delicious, and addictive, everyone will be asking for more Basel Chocolate-spice Cookies (basel Brunsli).
What Makes This Basel Chocolate-spice Cookies (basel Brunsli) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Basel Chocolate-spice Cookies (basel Brunsli).
Ready to make this Basel Chocolate-spice Cookies (basel Brunsli) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/4 c Blanched whole almonds
-(about 7 ounces)
1 1/2 c Powdered sugar
3 1/2 tb Unsweetened cocoa powder
2 1/2 ts Ground cinnamon
1/8 ts Ground cloves
3 oz Bitterswet (not unsweetened)
Chocolate, chopped fairly
1/4 ts (generous) almond extract
2 lg Egg whites
2 To 5 Tbl confectioners’
-sugar for rolling out
Heat oven to 325F. Line several baking sheets with aluminum foil.
In a food processor, process the almonds and 1 cup powdered sugar until the
almonds are powder-fine but not oily; stop the processor and scrape down
the sides several times. Add the cocoa powder, cinnamon, cloves, and
chocolate; continue processing until the chocolate is finely ground. Add
the remaining 1/2 cup powdered sugar, the almond extract, and egg whites;
process until the mixture is blended and just forms a mass. Set the dough
aside for 5 to 10 minutes to stiffen slightly.
Generously dust a work surface with powdered sugar. If the dough seems too
soft to roll out easily, dust it with more sugar and knead until the
consistency is manageable, but avoid adding any more sugar than absolutely
necessary. Roll out the dough to 1/4 inch thickness, lifting it with a
spatula frequently and redusting the surface and rolling pin with powdered
sugar to prevent sticking. Cut out the cookies using a 2 1/4-inch
heart-shaped (or similar) cutter. Use a spatula to transfer the cookies to
the prepared baking sheets, about 1 inch apart.
Bake the cookies for 9 to 12 minutes or until almost firm on top and
slightly puffy. Let them stand on the foil lined baking sheets until
completely cooled. Peel from the foil. Store airtight for 3 to 4 days.
Freeze, airtight, for longer storage.
Makes about forty 2 1/4-inch cookies.
[THE BALTIMORE SUN; November 25. 1990]
Leave a Reply