Checkered Cookies in the Style of Piemonte: Baci di Dama

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Ugly but Good

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
15 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

1/2 cup thinly sliced almonds
3/4 cup granulated sugar
1 cup all-purpose flour
1/3 cup unsalted butter, room temperature
1/4 cup bittersweet dark chocolate, melted

Directions

Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the almonds, sugar, flour and butter. Pulse lightly until the almonds are ground and the mixture is homogenous. Place the mixture in a mixing bowl.

Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides. Use the tips of your fingers to gently flatten the tops of each scoop. Bake for 10 to 12 minutes. Remove from the oven and let cool to room temperature.

Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that the bowl just touches the water). Remove the melted chocolate from the heat. Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies. If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process. Use the remaining cookie halves to form the other half of the cookie "sandwich," pressing gently so that the chocolate adheres to both sides of the sandwich. Let rest until the chocolate has cooled, holding the cookies together.

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Checkered Cookies in the Style of Piemonte: Baci di Dama

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Comments & Reviews

recipe Checkered Cookies in the Style of Piemonte: Baci di Dama
Mairi Auckland, AK 09-13-2009
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Delicious!
Rated: 4 stars out of 5

I found the recipe to be correct & had just watched the episode on TV so all made sense. You do need to work the dough in... the food processor for a decent amount of time & then really press them in to the table spoon. And as another reviewer mentioned don't over bake! Stick them together with melted chocolate & dust them with a little icing sugar & they look perfect. They went down a treat. Next time I think maybe teaspoon size = perfect little mouthfuls for the festive season.Read more
recipe Checkered Cookies in the Style of Piemonte: Baci di Dama
LORI Tonawanda, NY 04-27-2009
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YUMMY!!!!!
Rated: 5 stars out of 5

Great cookie, only you need to add one egg to the recipe.
recipe Checkered Cookies in the Style of Piemonte: Baci di Dama
Linda Royal Palm Beach , FL 01-18-2009
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Yum Yum Yum !!!!!
Rated: 4 stars out of 5

I love the cookies, my kids gave them 2 thumbs up. I simply added one egg and it did the trick of creating the cookies.... Easy to make and full of the good stuff. (Chocolate and almonds) Read more
recipe Checkered Cookies in the Style of Piemonte: Baci di Dama
Heidi Chapel Hill, NC 01-11-2009
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Best tasting simple cookie recipe
Rated: 5 stars out of 5

Takes no time to make the dough. Those who lamented the dough was too dry just needed to run in their processor a minute or... two longer than the recipe says. That's it. Then pick up some in your hand...roll it into a ball and press it down like the recipe directs you to do. Cook them for 12 minutes and let them cool. Later when you melt the chocolate... and make them into the sandwich cookies... put the sandwich cookies on a plate in the fridge for about ten minutes or better to set them quickly. One cookie is more than filling. I would recommend doubling or tripling the recipe to make a decent amount for a party. Read more
recipe Checkered Cookies in the Style of Piemonte: Baci di Dama
Carina Riverview, FL 12-24-2008
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My New Favorite Cookies!
Rated: 5 stars out of 5

These cookies are DELICIOUS. They have a perfect, not-too-sweet flavor and great texture. I skip the chocolate filling and... just eat them with milk! The dough is very dry, so be sure to firmly pack the dough into your tablespoon before you drop them onto the cookie sheet otherwise they will fall apart on you. And don't overbake! But once they cool they stick together just fine. This was the first Mario Batali recipe I tried and I will definitely be looking for more of his recipes in the future!Read more
recipe Checkered Cookies in the Style of Piemonte: Baci di Dama
Ande Carrboro, NC 12-13-2008
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There is an error in this recipe
Rated: 2 stars out of 5

Tried these in spite of some negative reviews. Yes, the batter is very very dry and needed more liquid. I chose to add more... butter. They were very very dry after cooking and quickly turned hard. Had a good taste to them but I would never present them to anyone except someone who would "eat anything" as long as it was sweet. Has to be an omission of some ingredient or method on publishing this recipe. My advise--try another cookie until this recipe is corrected.Read more