Archive for the ‘Nuts and Grains’ Category

This afternoon while I was at the store buying roses for a cake, I remembered how I had been missing them in my pantry so I got some extras. I picked up some pistachios also, thinking they would be a nice partner for the roses in a batch of cookies. I made some cookie dough adding the pistachios, rose petals, and a touch of white chocolate at the end.

I formed the dough into a couple of logs and chilled them for an hour or so, cut them up, and baked them.

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mmmmmm….Baci di dama. These are one of my absolute favorite cookies! They are little hazelnut cookies sandwiched together with a layer of chocolate, in this case chocolate hazelnut spread made by Shawn Askinosie (a favorite chocolate maker of mine.) I had a jar of Shawn’s ‘Hey Hey Hazelnut’ spread that Margot, the ‘chocolate lady’ at Zingerman’s Delicatessen, gave me to play around with. I had been mulling over some ideas when, one of my friends mentioned that she had a recipe for baci di dama! That was all I needed to hear, I decided to make a batch to share with everyone on my last day at the deli.

The recipe that I used originally came from Massimiliano Campanari, now the head chef at Circo in the Bellagio. I left the butter out to soften, when I returned, it was quite soft. (The kitchen was particularly warm when I was making these cookies.) I creamed together the butter and sugar. The recipe had me sifting together flour and hazelnut flour together, I skipped this step because the bag of hazelnut meal/flour I used was a little to course so make it through the sieve. I also added a tiny pinch of sea salt.

I gently mixed the dry ingredients in with the butter and sugar and rolled them into little balls. Now, when I say rolled it was more like gently molded, the butter was too soft to hold the dough together when I tried to roll little balls. (Because of this, the balls were a little larger than I would have liked.)

I pressed them down a little on the cookie sheets and baked them for about 15 minutes, flipping them midway.

When the cookies had cooled, I spread a layer of the chocolate hazelnut spread on top using the back of a spoon, stacked them in a little box, and put them in the fridge overnight so they wouldn’t melt.

I pulled them out of the fridge about 20 minutes before serving them to take the chill off. They were really tasty! When I got back to Iowa on Monday and saw several jars of ‘Hey Hey’ on the shelf at my mom’s store I was thrilled! I can’t wait to make them again, maybe with a finer hazelnut flour?!

Baci di dama:

225g butter
250g sugar
250g 00 flour (I used pastry flour)
250g hazelnut flour

I added a pinch of salt

Cream butter & sugar. Add sifted dry ingredients, do not overmix.  Roll into small balls & plop them onto a silpat to flatten them slightly
Bake at 325F for 10 minutes, turning halfway through. When the cookies are cool, sandwich with hazelnut-chocolate spread.

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