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  Brunsli Cookies
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
2 cup Very finely ground almonds
1 cup Superfine sugar
1/4 cup Confectioners' sugar
1/4 tsp Ground cinnamon
1 1/2 oz Unsweetened chocolate, melted and cooled
2 Extra-large egg whites, unbeaten
Granulated sugar for topping
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? }.

Makes 2-1/2 dozen cookies.
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