Baci di Dama - Lady Kisses
Annamaria Settanni McDonald
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- egg whites
- 1 c
- 1/4 c
- plus 2 tablespoons unsweetened dutch-process cocoa powder, sifted
- 1 1/2 c
- medium-finely ground blanched almonds
- 4 oz
- semisweet chocolate, melted
- 1/2 tsp
- vegetable shortening
1Preheat oven to 325 F. Line a baking sheet with parchment paper.
2Place 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.
3Transfer to a pastry bag fitted with a ½ inch round tip (such as Ateco #806). Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.
4Bake 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.
5Make filling: In a small bowl, combine shortening and melted chocolate. Spoon about ½ 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.