Lady Kisses (Baci Di Dama)

 

Ingredients:

Cup

Hazelnuts

1

Cup

Confectioners Sugar

Cup

Butter, Softened

Tsp

Lemon Zest, Finely Grated

1/8

Tsp

Salt

1

Cup

Cake Flour (Not Self Rising)

6

Oz

Bittersweet Chocolate, Chopped

Directions:

Preheat oven to 350. Line 2 or 3 baking sheets with parchment paper.

Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Set aside to cool completely.

Grind nuts with confectioners sugar in a food processor or blender using pulse. Pulse until nuts are fine but not pasty.

Beat together butter, zest, salt and nut mixture in a large bowl with a wooden spoon or spatula until creamy, then add flour, stirring until just incorporated (do not overwork).

Roll level teaspoons of dough into balls, and arrange 1 apart on baking sheets. (approx 72 balls for 36 cookies) Bake, 1 sheet at a time, until very pale golden, 12-14 minutes, then slide parchment with cookies to wire rack to cool completely.

Melt chocolate in a metal bowl or top of double boiler over simmering water, stirring occasionally until smooth. Spoon melted chocolate into a small plastic bag and seal, forcing out excess air. Snip off corner of bag with scissors to form a small hole.

Pipe in a mound (about a teaspoonful) onto flat sides of 8-10 cookies, then top with 8-10 more cookies, pressing flat sides together to help adhere. Repeat procedure with the remaining cookies.

Store Cookies in airtight container.

 

Yields

3 dozen

 

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