Right out of the Swiss Alps, this chocolate-nut confection, with a hint of cinnamon and cloves, is the pinnacle of holiday cookies.
Quantity served or made: 48
3 Squares (3 ounces) unsweetened chocolate, chopped 1 Cup of natural almonds 1 Cup of toasted hazelnuts 4 Cups of confectioner’s sugar, divided 1/2 Teaspoon of cinnamon 1/8 Teaspoon of cloves 1/8 Teaspoon of salt 2 Large egg white 1 Square (1 ounce) of semisweet chocolate, melted, for decoration 1 Ounce of white chocolate, melted for decoration
Place unsweetened chocolate in the food processor and pulse until its ground fine; transfer it to a sheet of wax paper. Place the nuts in the processor and pulse until ground fine. Return the chocolate to the processor with 2 1/2 cups of confectioner’s sugar, and the cinnamon, cloves and salt; process until combined. With the machine on, add the egg whites and process until the dough just forms a ball. Preheat the oven to 325F. Line 2 cookie sheets with foil. Generously sprinkle the work surface with confectioner’s sugar.
Knead the dough until no longer sticky, adding confectioner’s sugar as needed. Roll the dough into a 14 x 9-inch rectangle, 1/4 inch thick, adding more sugar to prevent sticking. Cut the rectangle into 2 1/2 x 1-inch diamonds. Transfer them to the cookie sheets. Bake 12 to 14 minutes, until slightly firm and puffed. (Do not overbake.) Cool on the sheets on wire racks. Remove the cookies from the foil and trim the edges if desired. Drizzle with melted chocolates.