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