Best Baci Di Dama Almond Cookies Recipes
BACI DI DAMA (ALMOND COOKIES)
Speciality of the kitchen of the Hotel Excelsior Grand Hotel Principi di Piemonte, Torino, Piemonte, Italia and comes off a clipping out of my grandmother's recipe box.
Provided by Member 610488
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Blanch and toast the almonds. Peel and chop them very finely or crush them in a mortar with 1/2 cup sugar.
- Add the vanilla, beat egg whites till stiffened, then fold in the almonds.
- Spoon the batter into a pastry bag fitted with a plain tip. Pipe 2 l/2-in. wide rounds about 1 1/2 apart on a buttered baking sheet and flatten them a bit.
- Sift the confectioner's sugar over the tops and let stand at room temperature 1-2 hours.
- Pre-heat the oven to 350ºF and bake for about 20 minutes
- Remove from oven and cool. Amaretti may be kept in a sealed box for several days.
Nutrition Facts : Calories 142.8, Fat 3.7, SaturatedFat 0.3, Sodium 37.1, Carbohydrate 26.4, Fiber 0.8, Sugar 25.4, Protein 2.4
BACI DI DAMA
The history of these cookies is vague, but it's easy to see where they got their name, which is Italian for "Lady's Kisses". Who wouldn't want to kiss the person who gave them two splendid hazelnut butter cookies, held together with a rich dollop of Nutella?
Provided by Food Network
Categories dessert
Time 1h45m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- In a food processor, pulse together the flour, confectioners' sugar, ground hazelnuts, baking powder and salt until completely combined. Add the cold butter all at once, and continue to pulse until it comes together.
- Place the dough onto a sheet of plastic wrap and flatten to about 1 inch, then wrap well and refrigerate until firm, about 30 minutes.
- Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Pinch off teaspoon-sized pieces of dough and roll into small balls, then transfer to the prepared cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets halfway through, until dry to the touch, 13 to 15 minutes. Let cool undisturbed (the cookies are fragile) on the cookie sheets on a rack.
- Once cool, spread the chocolate hazelnut spread on the bottoms of the cookies and sandwich them together. Store in an airtight container for up to 1 week.
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