Ladys Kisses Baci Di Dama Recipes

BACI DI DAMA

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment.
• Make cookies: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites form stiff peaks. Add the sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds; mix until completely blended. Batter should be quite thick and sticky.
• Transfer to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.
• Bake until slightly cracked, 15 to 17 minutes, rotating sheets halfway through. Let cool on sheets several minutes, then transfer to a rack to cool completely.
• Make filling: In a small bowl, combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto flat side of a cookie; place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to a wire rack to set; repeat with remaining cookies. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

BACI DI DAMA

Steps:

• In a food processor, pulse together the flour, confectioners' sugar, ground hazelnuts, baking powder and salt until completely combined. Add the cold butter all at once, and continue to pulse until it comes together.
• Place the dough onto a sheet of plastic wrap and flatten to about 1 inch, then wrap well and refrigerate until firm, about 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Pinch off teaspoon-sized pieces of dough and roll into small balls, then transfer to the prepared cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets halfway through, until dry to the touch, 13 to 15 minutes. Let cool undisturbed (the cookies are fragile) on the cookie sheets on a rack.
• Once cool, spread the chocolate hazelnut spread on the bottoms of the cookies and sandwich them together. Store in an airtight container for up to 1 week.