Chocolate Raspberry Baci di Dama

Based on a traditional sweet from Piedmont, these are two petite chocolate cookies sandwiched around raspberry jam.

Adapted from Dolci Italiano

Chocolate Raspberry Baci di Dama

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About This Recipe

Yield:makes about 30 sandwich cookies
Active time:40 minutes
Total time:2 hours
This recipe appears in: Cookie Monster: Chocolate Raspberry Baci di Dama

Ingredients

  • 1/2 cup blanched almonds
  • 1/3 cup plus 1 tablespoon sugar
  • 1 1/2 cups plus 1 tablespoon all purpose flour
  • 1 teaspoon instant espresso powder
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup confectioners' sugar
  • 1 tablespoon rum
  • 2 teaspoons vanilla extract
  • raspberry jam

Procedures

  1. 1

    Preheat oven to 350°F. Spread almonds on a baking sheet and toast until golden, about 12 minutes. Let cool. Place almonds in a food processor with 1 tablespoon sugar. Pulse until almonds are finely ground. Set aside. Oven can be turned off.

  2. 2

    In a medium bowl, whisk together flour, instant espresso, cocoa powder, baking powder, and salt.

  3. 3

    In a large bowl, beat together butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in rum and vanilla until combined.

  4. 4

    Add flour mixture to bowl and beat until just incorporated. Beat in ground almonds. Cover dough in plastic wrap and let chill in refrigerator for one hour.

  5. 5

    Preheat oven to 325°F. Line two baking sheets with parchment paper.

  6. 6

    Divide dough into 4 parts. Roll first section into a log that is 3/4 inch wide. Cut log into 1/2 inch pieces, similar to making gnocchi. Roll each piece into a ball. Continue with remaining dough.

  7. 7

    Place remaining sugar in a shallow bowl. Gently roll each ball of dough in sugar to coat. Place balls on baking sheet.

  8. 8

    Bake cookies until dry and cracked on top, about 15 minutes. Let cool.

  9. 9

    Spread bottom side of 1/2 of cookies with a thin layer of raspberry jam. Top each with a remaining cookie to complete the sandwiches.

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