Gluten-Free, Chocolate-Spiced Holiday Cookies – Basler Brunsli
(brandy made from cherries)
plus extra for cutting out cookies
grated or melted
finely ground almond meal
Beat the egg whites until very stiff.
Beat in the Kirsch and 1 cup of sugar, one tablespoon at a time. Add the remaining ingredients.
Knead in the bowl until the dough becomes smooth.
Roll out the dough to a thickness of 1/4 inch on parchment paper.
Cut out shapes with cookie cutters.
Bake in a preheated oven (300F) for 10-15 min. The cookies must not rise or split, and if they are cooked in too warm an oven, they will harden. Like meringues, they should dry out rather than bake.
If you find the dough hard to roll out, put it in the freezer for about 15 minutes.
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on Google+ (Opens in new window)
Click to share on Pinterest (Opens in new window)