Brunsli Cookies Recipe

Ingredients

Directions

1. Chocolaty rich with a chewy macaroon cookie center.
2. Preheat oven to 400~.
3. 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.
4. Remove top piece of wax paper.
5. Witha 2-1/2 inch round cookie cutter, cut out as many circles from teh dough as you can.
6. Remove scraps of dough and refrigerate for second rolling; cut circles in half to make half moon shapes.
7. Carefully remove cookie halves from bottom sheet of wax paper; place cookies on lightly greasted cookie sheets; sprinkle lightly with granulated sugar.
8. Repeat with other half of dough.
9. Use any scraps of dough for second rolling.
10. Let cookies dry for 3 hours.
11. Bake in a 400~ oven for 12 minutes or until cookies are browned on the bottoms.
12. Remove to wire racks; cool completely.
13. Cookies will have an outside crust but will be soft inside {gosh, doesn't that sound like Al Martin? <grin> }.
14. Makes 2-1/2 dozen cookies.