Categories: Cookies, Swedish 
      Yield: 8 servings 
  
  1 3/4 c  Sugar                             1/2 ts Ground clove 
  3 1/2 c  Whole unblanched almonds            4 lg Egg whites 
      7 oz Semisweet chocolate                 1 tb Kirsch (optional) 
      2 ts Cinnamon                        
  
  COMBINE THE SUGAR and almonds in the food processor and pulse to grind 
  finely. Be careful that the mixture does not become warm. Cut the chocolate 
  finely and add to the processor. Pulse to grind the chocolate finely and 
  mix with the almonds and sugar. Add the remaining ingredients and pulse to 
  mix rapidly. Strew the surface with sugar and press the paste out about 
  3/8-inch thick. Roll over with a grooved rolling pin. Cut the Brunsli in 
  hearts, stars and clover leaf shapes and place on paper-lined pans. Allow 
  to dry several hours, uncovered, at room temperature. Preheat oven to 300F. 
  Bake about 10 minutes. Do not overbake or they will be very hard. 
   
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK