Baci di Dama Cookie Recipe

This recipe is from Martha Stewart Cookies.

Cookies
2 large egg whites
1 cup sugar
¼ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
6 ¼ ounces (1 ½ cups) medium-finely ground blanched almonds

Filling
½ teaspoon solid vegetable shortening
4 ounces semisweet chocolate, melted

1. Preheat oven to 325 F. Line a baking sheet with parchment.

2. 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.

3. Transfer to a pastry bag fitted with a ½ inch round tip (such as Ateco #806). Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.

4. 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.

5. Make filling: In a small bowl, combine shortening and melted chocolate. Spoon about ½ 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.

For serving, these look really cool when you pile them on top of each other. Three seems to be the magic number. If you happen to make different flavors of these guys (like vanilla, chocolate, strawberry or pistachio) they look really cool when you stack them alternating colors.

They also make really great party favors, in clear bags or in Chinese food take out containers.

Enjoy!