Brunsli Recipes

Steps:

• In a food processor, pulse together the chocolate, cocoa powder, cinnamon and cloves until finely ground.
• Set aside.
• In a large bowl, beat the egg whites until foamy.
• Beat in the superfine sugar, 1 tablespoon at a time, until stiff peaks form.
• Fold in the chocolate mixture, almonds and kirsch until just combined.
• Divide the dough in half and shape into rectangles.
• Wrap and refrigerate until firm, about 30 minutes.
• Sprinkle the work surface with half of the granulated sugar.
• Working with 1 piece of dough, turn 2 or 3 times to coat with sugar.
• Roll out to a scant 1/2" thickness.
• Using a 2" heart-shaped cookie cutter, cut into hearts.
• Repeat with the remaining dough.
• Place on a sheet of waxed paper and sprinkle with the coarse sugar.
• Let dry for 1 hour.
• Line rimless baking sheets with parchment paper.
• Arrange the cookies, about 1 inch apart, on the pans.
• Bake in the centre of a 325 degree F oven just until firm, about 20 minutes.
• Transfer to racks and let cool completely.

Steps:

• Heat oven to 185 degrees.
• In a large bowl, mix the ground nuts with the cocoa and a half cup of the sugar. In another bowl, preferably copper, beat the egg whites with kirsch until soft peaks form. Gradually add the remaining sugar, beating constantly. Continue beating until mixture is stiff. Mix egg whites with nut mixture to form dough. Refrigerate for one hour.
• Place dough on a sugared board. Roll to form cylinders, 1 1/2 inches in diameter. Cut into slices 1/4 inch wide. Sprinkle slices lightly with sugar. Place on greased baking sheets. Bake for 50 minutes.

Steps:

• Heat oven to 325°F.
• 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 re-dusting 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.