As the morning unfolds on this the day of the February Daring Baker’s reveal, I’m proud to say I finished my challenge a few weeks ago, which could imply that this post was written and ready to auto publish at midnight. But no. I guess that with respect to me, it is possible to be too organized. Best laid plans, right?
This is my last official 12 Days of Cookies entry, finished a week behind my other cookie-baking buddies: Andrea of Andrea’s Recipes, Claire of The Barefoot Kitchen, Sandy of At the Baker’s Bench, Courtney of Coco Cooks, Judy of No Fear Entertaining, and Jerry of Cooking by the Seat of My Pants. And you’d think I’d be completely done with all cookies after this marathon, but I agreed to baking a few more for a good friend’s party yesterday.
I think it’s fitting that these flourless bites of chocolate and almonds found their way onto her big cookie platter, don’t you?
One of Gourmet’s Favorite Cookies from December 1994, Heart-Shaped Chocolate Almond Spice Cookies, or “Basler Brunsli” are a pleasant shift from the norm both in taste, ingredients, and preparation for me. The “dough” is predominantly nuts and chocolate with egg whites and sugar. A food processor makes the prep simple.