Chocolate Spice Cookies Basler Brunsli Recipes

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.

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:

• In a food processor combine almonds with 1 1/2 cups sugar and pulse until ground fine (do not overprocess or mixture will become warm and melt chocolate when added). Add chocolate and pulse until ground fine. Add spices and pulse twice. Add whites and pulse until mixture forms a stiff dough, adding 1 teaspoon water if necessary. Line 2 baking sheets with parchment paper or foil. On a surface coated with additional sugar press out or roll dough about 1/4 inch thick. With bottom of fork held facing down and tines touching dough at 60-degree angle, score dough about 1/16 inch deep by pulling fork across in a series of parallel vertical lines. With a 2-inch heart-, star-, and/or clover-leaf-shaped cutter cut out cookies and transfer to prepared baking sheets. Press dough scraps together and cut out more cookies in same manner. Let cookies stand, uncovered, at room temperature 3 hours. Preheat oven to 325° F. Put cookies in oven and immediately reduce temperature to 300° F. Bake cookies, switching position of sheets in oven halfway through baking, 10 to 15 minutes, or until they are just firm (do not overbake or cookies will be hard), and cool on sheets on racks. Keep cookies in an airtight container up to 2 weeks.