| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Desserts |
8 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Sugar |
| 3 1/2 |
c |
Whole unblanched almonds |
| 7 |
oz |
Semisweet chocolate |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground clove |
| 4 |
lg |
Egg whites |
| 1 |
tb |
Kirsch (optional) |
INSTRUCTIONS
COMBINE THE SUGAR and almonds in the food processor and pulse to grind
finely. Be careful that the mixture does not become warm. Cut the chocolate
finely and add to the processor. Pulse to grind the chocolate finely and
mix with the almonds and sugar. Add the remaining ingredients and pulse to
mix rapidly. Strew the surface with sugar and press the paste out about
3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in
hearts, stars and clover leaf shapes and place on paper-lined pans. Allow
to dry several hours, uncovered, at room temperature. Preheat oven to 300F.
Bake about 10 minutes. Do not overbake or they will be very hard.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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