Brunsli Cookies

INGREDIENTS

INSTRUCTIONS

Chocolaty rich with a chewy macaroon cookie center.
Preheat oven to 400~.
Combine almonds, superfine sugar, confectioners' sugar and cinnamon in a
large bowl; beat in melted chocolate and egg whites until smooth; wrap in
wax paper. (Mixture will be sticky.) Chill several hours or overnight.
cut dough in half.  (Refrigerate one half.)  Roll out dough to a 1/2-inch
thickness between two sheets of wax paper. Remove top piece of wax paper.
Witha 2-1/2 inch round cookie cutter, cut out as many circles from teh
dough as you can. Remove scraps of dough and refrigerate for second
rolling; cut circles in half to make half moon shapes. Carefully remove
cookie halves from bottom sheet of wax paper; place cookies on lightly
greasted cookie sheets; sprinkle lightly with granulated sugar. Repeat with
other half of dough. Use any scraps of dough for second rolling. Let
cookies dry for 3 hours.
Bake in a 400~ oven for 12 minutes or until cookies are browned on the
bottoms.  Remove to wire racks; cool completely. Cookies will have an
outside crust but will be soft inside {gosh, doesn't that sound like Al
Martin? <grin> }.
Makes 2-1/2 dozen cookies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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