This cookie always seems to appear on cookie trays at every family event. They are so good but to get a recipe out of the Aunts or Ladies who are friends of the family is like pulling teeth. Sometimes not even telling you the name of the cookie. They can be so secretive. Well with this cookie it wasn't hard to describe and find a recipe that I liked and tweaked until I came up with one. This cookie is Baci di Dama, or Lady Kisses. I am not sure why. Sometimes they aren't a chocolate cookie base but I like them this way. Makes my unique and I am more than happy to share this lovely cookie!
Preheat oven to 325 F. Line a baking sheet with parchment paper.
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 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.
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 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.