Basler Brunsli Recipe
Ingredients
2 cups sugar
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1 pound unblanched almonds, ground
2 ounces (2 squares) semisweet chocolate, grated
2 ounces (2 squares) unsweetened chocolate, grated
4 egg whites
2 tablespoons kirsch
Granulated sugar for rolling
Glaze
Directions
Combine the sugar, salt, cinnamon, and cloves in a large mixing bowl.
Stir in the almonds and chocolates.
Add the unbeaten egg whites, one at a time, mixing until blended.
Stir in the kirsch, adding only enough so that the mixture still remains stiff enough for rolling.
Pat the dough out onto a board sprinkled lightly with sugar.
Roll out to slightly less than 1/2-inch thickness.
Cut into rosette shapes or 1 1/2-inch rounds with a cutter.
Place on a well-greased cookie sheet, an inch apart, and let dry overnight at room temperature.
Bake in a 325° oven for 10 to 15 minutes.
Immediately brush the cookies with the Glaze; cool on the cookie sheet.
Stir in the almonds and chocolates.
Add the unbeaten egg whites, one at a time, mixing until blended.
Stir in the kirsch, adding only enough so that the mixture still remains stiff enough for rolling.
Pat the dough out onto a board sprinkled lightly with sugar.
Roll out to slightly less than 1/2-inch thickness.
Cut into rosette shapes or 1 1/2-inch rounds with a cutter.
Place on a well-greased cookie sheet, an inch apart, and let dry overnight at room temperature.
Bake in a 325° oven for 10 to 15 minutes.
Immediately brush the cookies with the Glaze; cool on the cookie sheet.
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