Name: Basel Brunsli (Basel Chocolate-Spice Cookies)
Ingredients: 1 1/4 c Blanched whole almonds (about 7 ounces); 1 1/2 c Powdered sugar; 3 1/2 tb Unsweetened cocoa powder; 2 1/2 ts Ground cinnamon; 1/8 ts Ground cloves; 3 oz Bitterswet (not unsweetened) or swmisweet; Chocolate, chopped fairly fine; 1/4 ts (generous) almond extract; 2 lg Egg whites; 2 To 5 Tbl confectioners' sugar for rolling out cookies

Not all the vials of judgment that have or shall be poured out upon the wicked world, nor the flaming furnace of a sinner’s conscience, nor the irreversible sentence pronounced against the rebellious demons, nor the groans of the damned creatures – give such a demonstration of God’s hatred of sin – as the wrath of God let loose upon His Son! Never did divine holiness appear more beautiful and lovely than at the time our Savior’s countenance was most marred in the midst of His dying groans – when God had turned His smiling face from Him, and thrust His sharp knife into His heart, which forced that terrible cry from Him, “My God, My God, why have You forsaken Me!”

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs	Baltimore	Cookie/bars, Sweden	2	Servings

INGREDIENTS

1 1/4	c	Blanched whole almonds (about 7 ounces)
1 1/2	c	Powdered sugar
3 1/2	tb	Unsweetened cocoa powder
2 1/2	ts	Ground cinnamon
1/8	ts	Ground cloves
3	oz	Bitterswet (not unsweetened) or swmisweet
		Chocolate, chopped fairly fine
1/4	ts	(generous) almond extract
2	lg	Egg whites
2		To 5 Tbl confectioners' sugar for rolling out cookies

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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