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 trace the history of transcribed cooking instructions back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to experts are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius created some documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, main meal and dessert, something we still use today. Aspicius also describes how the ancient chefs made use of a good variety of herbs and spices, including some that we all recognise like thyme, fennel and dill. Closer to modern times, we have a couple of interesting recipe books published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, such as basil and rosemary. These new herbs and spices created an explosion in recipe manuscripts, many of which still exist in academic collections. During the succeeding few centuries, the rich families of the West competed with each other to lay on the most extravagent banquests, and as a result cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cooking publications were in high demand, as a result of increased literacy, people having more free time and disposable income. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Basel Chocolate Spice Cookies (Basel Brunsli) recipe.
