Checkered Cookies in the Style of Piemonte: Baci di Dama

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Even though I reduced the sugar to 1/2 cup - it was still cloyingly sweet

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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.

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Great cookie, only you need to add one egg to the recipe.

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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

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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.

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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!

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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.

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As most of the reviews indicated...the dough came out very dry and loose, it kept cracking and falling apart when I attempted to put them on the baking sheet. I took the advice of others and added an egg and a splash of milk. The splash of milk made it a little too sticky and I probably should have left that out. I molded them the best I could so they would come out round...they actually came out pretty nice...not perfect circles but round. I made half of the cookies with the bittersweet dark chocolate and the others with milk chocolate. In the end...they weren't very good...the cookie to chocolate ratio wasn't the best and they were somewhat dry. Maybe if I stuck to the original recipe they would have come out different...but I can't see that dough sticking together.

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The dough was so dry when I made these that I felt I had to add some milk so it would hold together, and my cookies looked very free-form, not like the perfect circles in the photo. This may be because I don't have a food processor and had to do everything by hand. However, despite these departures from the recipe the cookies were absolutely delicious. Excellent mild almond flavor, perfect chocolate center, and the texture was soft, cakey, chewy, and moist. I don't know if I'll even try to make them correctly, they were so good this way!

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So, I agree with the previous two posts - the dough lacked moisture so I opted to add an egg as it tasted buttery enough for me. This made the cookie spread to a not so petite cookie at a tablespoon sized drop which was fine with me. I also had whole almonds (not sliced which I pulsed down in the food processor first before adding the other ingredients. I added a small chunk of almond paste to the chocolate to add to the almond flavor and melted them down - loved it....but then again I love alomonds :- This is a decadent, lovely cookie!