Baci Di Dama Almond Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Beat 7 tablespoons butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and zest, then both flours and salt; beat until a dough starts to form. Transfer to a work surface; knead until a firm dough forms, 1 minute.
• Scoop 1 level teaspoon of dough; roll into a ball. Place on a rimmed baking sheet lined with parchment. Repeat with remaining dough, spacing balls 1 inch apart. Freeze until firm, 15 minutes.
• Meanwhile, melt chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pan of simmering water. Let cool until thick and spreadable, 20 minutes.
• Bake cookies until domed and light golden, about 16 minutes. Let cool completely, about 45 minutes. Spread 1/2 teaspoon chocolate mixture on flat side of one cookie; sandwich with flat side of a second. Repeat with remaining cookies. Let chocolate set before serving. Cookies can be stored in an airtight container at room temperature up to 3 days.

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.