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.

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