BRUNSLI
Agnes F. Hostettler, of Statesville, N.C., was 72 when she shared this recipe with The Times in 1990. She baked brunsli and zimt sterne each Christmas, as they were the cookies she baked as a child with her mother in Germany. The year she contributed this recipe, she has already baked about 1,000 cookies that she has sent to her five daughters. "My daughters all have my recipes," she said. "But they say, 'Mom, they never taste as good as when you make them.' "
Provided by Dena Kleiman
Categories dessert
Time 1h40m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 185 degrees.
- In a large bowl, mix the ground nuts with the cocoa and a half cup of the sugar. In another bowl, preferably copper, beat the egg whites with kirsch until soft peaks form. Gradually add the remaining sugar, beating constantly. Continue beating until mixture is stiff. Mix egg whites with nut mixture to form dough. Refrigerate for one hour.
- Place dough on a sugared board. Roll to form cylinders, 1 1/2 inches in diameter. Cut into slices 1/4 inch wide. Sprinkle slices lightly with sugar. Place on greased baking sheets. Bake for 50 minutes.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams
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