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 Chocolate-Spice Cookies (Basel Brunsli) Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into distant history, in fact as far into history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these old cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius describes how the ancient chefs made use of many different aromatic flavours, including some familiar names such as basil, rue and asafoetida. During the succeeding few centuries, the wealthy families of Europe strove to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that formal cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe publications are greatly in demand mostly as a result of more people being able to read, more leisure time and being a little richer. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Basel Chocolate Spice Cookies (Basel Brunsli) recipe.
