Based on a traditional sweet from Piedmont, these are two petite chocolate cookies sandwiched around raspberry jam.
Adapted from Dolci Italiano.
Recipe Details
Chocolate Raspberry Baci di Dama Recipe
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
Directions
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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.
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In a medium bowl, whisk together flour, instant espresso, cocoa powder, baking powder, and salt.
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In a large bowl, beat together butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in rum and vanilla until combined.
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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.
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Preheat oven to 325°F. Line two baking sheets with parchment paper.
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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.
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Place remaining sugar in a shallow bowl. Gently roll each ball of dough in sugar to coat. Place balls on baking sheet.
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Bake cookies until dry and cracked on top, about 15 minutes. Let cool.
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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.