Bocche di Dama
Bocche di Dama... the Queen of the almond based cookies from Puglia!
For 2 Dozen(s)
For the Cookies:
- 1 pound blanched almonds
- 1 cup granulated sugar
- 2 lemons, zest only
- 2 egg whites
- 4 ounces amarene or sour cherries in syrup
For the Icing:
- 1 cup powderd sugar
- 1 tablespoon plus 1/2 teaspoon, whole milk
- 4 ounces semi-sweet chocolate
Nonna's Cheese Grater
Get one in La Bottega!
- To prepare the paste, boil the almonds and remove the peel. Once they are cold and somewhat dry, put them in a food processor or a blender and chop them finely. About 2 minutes.
- Put the chopped almonds in a bowl, add the lemon zest, the sugar and egg whites. Mix until the egg whites dilute the sugar and the mixture becomes a paste.
- Take a lump of mixture in your hand, roll it into a ball the size slightly smaller than a golf ball. Press your finger into the ball, insert in the opening 2 cherries and close the ball again by rolling it in your hands.
- Place all the cookies on a baking sheet and bake for 15-16 mins. at 350F. Let them cool.
- Make your icing by mixing the milk and sugar. The icing should be thick.
- Dip each cookies in the icing and put them to dry on a rack. Alternatively you can just dust some powdered sugar on them.
- Melt the chocolate and put it in a plastic bag. Cut a small end of the bag and decorate the cookies as you desire.
- Let the icing and chocolate dry completely for a few hours.
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Amazing!! - abrattoli
Just wondering, the recipe states to bake for 30 minutes. This seems a lot, is this a mistake or th...
See Full Review >> - RhodaJoan
Baking time has been corrected! :) - rossella rago