Ingredients :

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8 ounces blanched almonds,
finely ground 1 cup sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
4ounces semi-sweet chocolate,
finely grated ¼ teaspoon each ground cloves and nutmeg
2 large egg whites,
room temperature ¼ teaspoon almond extract
1/8 teaspoon salt
additional sugar

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Method :

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* Lightly grease two baking sheets. In medium bowl, combine almonds, grated chocolate and cocoa, stirring well. Set aside.
* In a small mixing bowl, beat egg whites and salt at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time, beating until egg whites are glossy and form very stiff peaks. Add cinnamon, nutmeg and cloves. Beat 1 more minute. Fold meringue, a at a time, into chocolate mixture. Add almond extract.
* Sprinkle work surface with about ¼ cup sugar. Turn meringue out onto work surface and spread to about ½-inch thickness with a rubber spatula. Lightly sprinkle surface with additional sugar. Use a lightly floured rolling pin to an even ½-inch thickness. Cut with a floured 2-inch scalloped or other decorative cutter, re-flouring cutter each time you use it
* Use a metal spatula to arrange cutouts, one inch apart, on prepared baking sheets. Let stand uncovered at room temperature 4 hours to dry.
* When you are ready to bake, preheat oven to 300F. Bake 10 to 14 minutes, or until firm to the touch. Basler Brunsli should have a thin crust on the outside but should be soft on the inside. Cool on racks. Store in airtight containers up to one week. Can be frozen.