1. In a food processor, pulse together the chocolate, cocoa powder, cinnamon and cloves until finely ground. 2. Set aside. 3. In a large bowl, beat the egg whites until foamy. 4. Beat in the superfine sugar, 1 tablespoon at a time, until stiff peaks form. 5. Fold in the chocolate mixture, almonds and kirsch until just combined. 6. Divide the dough in half and shape into rectangles. 7. Wrap and refrigerate until firm, about 30 minutes. 8. Sprinkle the work surface with half of the granulated sugar. 9. Working with 1 piece of dough, turn 2 or 3 times to coat with sugar. 10. Roll out to a scant 1/2" thickness. 11. Using a 2" heart-shaped cookie cutter, cut into hearts. 12. Repeat with the remaining dough. 13. Place on a sheet of waxed paper and sprinkle with the coarse sugar. 14. Let dry for 1 hour. 15. Line rimless baking sheets with parchment paper. 16. Arrange the cookies, about 1 inch apart, on the pans. 17. Bake in the centre of a 325 degree F oven just until firm, about 20 minutes. 18. Transfer to racks and let cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
