Recipe#7384

Title: Basel Brunsli

From: zpegasus@tsrcom.com (Bobbi Zee) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (3) Basler Brunsli 
 Date: 29 Nov 1997 07:47:25 -0700 
 Message-ID: <347e9af5.52451769@mail.tsrcom.com> 

Basler Brunsli
 Yield: 8 Servings
 1 3/4 c  Sugar
 3 1/2 c  Whole unblanched almonds
 7 oz Semisweet chocolate
 2 ts Cinnamon
 1/2 ts Ground clove
 4 lg Egg whites
 1 tb Kirsch (optional)
 COMBINE THE SUGAR and almonds in the food processor and pulse to grind
 finely. Be careful that the mixture does not become warm. Cut the
 chocolate finely and add to the processor. Pulse to grind the chocolate
 finely and mix with the almonds and sugar. Add the remaining ingredients
 and pulse to mix rapidly. Strew the surface with sugar and press the paste
 out about 3/8-inch thick. Roll over with a grooved rolling pin. Cut the
 Brunsli in hearts, stars and clover leaf shapes and place on paper-lined
 pans. Allow to dry several hours, uncovered, at room temperature. Preheat
 oven to 300F.  Bake about 10 minutes. Do not overbake or they will be very
 hard. 
 Basel Chocolate-Spice Cookies (Basel Brunsli)
 Yield: 2 Servings
 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) or swmisweet Chocolate, chopped fine
 1/4 ts (generous) almond extract
 2 lg Egg whites
 2    To 5 Tbl confectioners' sugar for rolling out cookies
 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.
 Brunsli Cookies
 Yield: 2 Servings
 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
 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?  }. 
 Makes 2-1/2 dozen cookies.