BACI DI DAMA

Baci di Dama image

Yield makes about 1 1/2 dozen

Number Of Ingredients 6

2 large egg whites
1 cup sugar
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
6 1/4 ounces (1 1/2 cups) medium-finely ground blanched almonds
1/2 teaspoon solid vegetable shortening
4 ounces semisweet chocolate, melted

Steps:

Preheat oven to 325°F. Line a baking sheet with parchment.
Make cookies: 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 1/2-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 1/2 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.