Mini Chocolate Filled Cookies Baci Di Dama Recipes

Steps:

• Cookies: Preheat oven to 325 degrees, with racks in upper and lower thirds.
• In a food processor, pulse chestnuts until finely ground. Measure 1/2 cup tightly packed, then reserve remaining for filling. In a medium bowl, whisk together flour, cocoa, and salt. Whisk in 2 tablespoons water (mixture will be clumpy).
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, confectioners' sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup packed ground chestnuts and vanilla. Reduce speed to low and beat in flour mixture until just combined.
• Place sanding sugar in a small shallow dish. Using a 1-teaspoon ice cream scoop, drop dough into one hand, then roll into a ball. Roll in sanding sugar to coat. Transfer to a parchment-lined baking sheet. Repeat process with remaining dough, spacing 1 inch apart.
• Bake, rotating sheets halfway through, until cookies are puffed with slight cracking on top, 12 to 15 minutes. Transfer sheets to a wire rack and let cool completely.
• Filling: Meanwhile, in an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, reserved 1/2 cup ground chestnuts, butter, vanilla, and salt on medium-high speed until light and fluffy, 3 to 5 minutes.
• Spread 1/2 teaspoon filling onto bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best eaten the day they are made.

Steps:

• Preheat oven to 350 degrees. Beat 7 tablespoons butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and zest, then both flours and salt; beat until a dough starts to form. Transfer to a work surface; knead until a firm dough forms, 1 minute.
• Scoop 1 level teaspoon of dough; roll into a ball. Place on a rimmed baking sheet lined with parchment. Repeat with remaining dough, spacing balls 1 inch apart. Freeze until firm, 15 minutes.
• Meanwhile, melt chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pan of simmering water. Let cool until thick and spreadable, 20 minutes.
• Bake cookies until domed and light golden, about 16 minutes. Let cool completely, about 45 minutes. Spread 1/2 teaspoon chocolate mixture on flat side of one cookie; sandwich with flat side of a second. Repeat with remaining cookies. Let chocolate set before serving. Cookies can be stored in an airtight container at room temperature up to 3 days.