Bocche di Dama ___

Bocche di Dama


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


Get the Amarene HERE

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.