1 1/4 cup blanched whole almonds (about 7 oun, ces)
1 1/2 cup powdered sugar
3 1/2 tbsp unsweetened cocoa powder
2 1/2 tsp ground cinnamon
1/8 tsp ground cloves
3 oz bitterswet (not unsweetened) or swm, isweet
1 chocolate, chopped fairly fine
1/4 tsp (generous) almond extract
2 large egg whites
2 to 5 tbl confectioners' sugar for r, olling out coo
Directions
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]
Posted by Fred Peters.
Servings: 2 servings
Basel Brunsli (Basel Chocolate-Spice Cookies) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
We can track the history of meal recipes way back into the far past, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
Later, we have a couple of interesting books which date from the 14th Century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that is served today, but instead descriptions of the types of food cooked for the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe manuscripts, some of which are kept safe in private collections. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Basel Brunsli (Basel Chocolate Spice Cookies) recipe.
