巴塞尔巧克力饼
Basler Brunsli
The recipe for this traditional Swiss cookie is originally from Canadian Living magazine. It is modified by myself when I attempted making it.
Main ingredients:
250g chopped chocolate (I used 150g dark chocolate, and 100g semi-sweet chocolate or milk chocolate)
1/3 cup cocoa powder
2 tsp cinnamon
1/4 tsp ground cloves
2 egg whites
50g sugar
4 tbsp brandy
Additional ingredients:
50g cup sugar
30g coarse sugar
Instructions:
1. In food processor, pulse together chocolate, cocoa powder, cinnamon and cloves until finely ground. Set aside.
2. In large bowl, beat egg whites until foamy; beat in sugar in 3 additions, until stiff peaks form.
3. Fold in chocolate mixture (1), ground almond and brandy just until combined.
4. Divide dough in 2-3 parts, and shape into rectangles; wrap and refrigerate until firm, about 30 minutes. Sprinkle work surface with some sugar. Work with 1 piece of dough at a time. Roll out to 1cm thickness. Using a 5cm heart-shaped cookie cutter, cut into hearts.
5. Sprinkle cookies with coarse sugar and let dry for 1 hour. Line baking sheets with parchment paper; arrange cutouts, about 2.5cm apart. Bake in center of 160℃ oven just until firm, about 20 minutes. (During baking time, cookies will turn soft first and then hard again.) Transfer to racks, let cool completely.
