We served this cookie during the Christmas Holidays. It is especially tempting and is a delicious cookie for those whose require a gluten-free diet. The cookie originates from Basel, Switerzerland and was featured in the December 2010 issue of Saveur. Happy snacking!!
Basler Brunsli
8 oz whole blanched almonds
1 1/2 cups sugar, plus more for rolling
6 oz semisweet chocoloate, finely chopped
1 1/2 tsp ground cinnamon
1/2 tep ground clovesReroll scraps & repeat
2 egg whites, lightly beaten
Grind almond & sugar in food processor, add chocolate; pluse until finely ground. Add cinnamon, cloves & eggwhites, pulse to make dough. Roll dough between sheets of parchement or waxed paper which have been sprinkled with sugar to a thickness of 1/8 inch. Use any shape cookie cutter (I used a 2″ star) to cut dough, reroll dough & repeat. Place cookies on parchement lined pan & let dry for 3 hours. Bake at 300 degrees until cookies are slightly puffed, about 12-15 minutes. Let cool
