Brunsli cookies
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Very finely ground almonds |
| 1 | cup | Superfine sugar |
| ¼ | cup | Confectioners' sugar |
| ¼ | teaspoon | Ground cinnamon |
| 1½ | ounce | Unsweetened chocolate, melted and cooled |
| 2 | Extra-large egg whites, unbeaten | |
| Granulated sugar for topping | ||
Directions
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 ½-inch thickness between two sheets of wax paper. Remove top piece of wax paper. Witha 2-½ 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? <grin> }.
Makes 2-½ dozen cookies.