Bachi di Romeo (Romeo’s Kisses)


You can’t go wrong with chocolate and almonds.  I took this recipe from Cleo Coyle’s novel, Espresso Shot.  The rich chocolate ganache seals the kiss of two delicious, almond-flavored cookies.  One sandwich is just enough dessert to “hit the spot” after a meal.

Bachi di Romeo

You will need:
-1 cup (2 sticks) butter
-1 cup confectioners’ sugar
-2 teaspoons vanilla
-2 teaspoons almond extract
-1 egg
-2 tablespoons milk
-1/4 teaspoon salt
-2 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 cup ground, toasted almonds*

*TIP: Be sure to start with blanched almonds.  (To save time, look for slivered almonds in the store, which are already blanched).  Toast the almonds by spreading them on a cookie sheet and baking them in the oven for about ten minutes (350°F.).  Then you can grind the almonds in a food processor, or just put the nuts in a plastic bag and bang away at them with a cleaver until you have a powder.  (I use a small coffee mill to grind my nuts and spices, but I only use it for that purpose.  The mill you use to grind your whole bean coffee should only be used for coffee.)

Cream butter and sugar.  Add vanilla, almond extract, egg, milk, and salt; mix until light and fluffy.  Add flour, baking powder, and ground almonds.  Mix just until blended (don’t overmix at this stage).  Chill dough for 30 minutes (makes it easier to handle).  Preheat oven to 350°F.  Roll out dough into 1-inch balls.  Roll them in sugar, place on lined or greased baking sheet, and flatten balls with bottom of a glass.  Bake 10-12 minutes (watch your oven!).  If cookies overbake, they will be dry.

Makes about 2 and 1/2 dozen sandwiches.


You will need:
-1/2 cup heavy cream
-5 tablespoons sugar
-4 tablespoons butter
-12 ounces semisweet chocolate chips or chopped bittersweet chocolate
-2 teaspoons vanilla extract

Heat the cream, sugar, and butter in a saucepan.  Stir until butter melts and liquid simmers, but do not let mixture boil!  Pour hot cream mixture over chocolate (in a glass or metal bowl).  Waiting two minutes, whisk well until smooth, and whisk in vanilla.  Let ganache cool for a half hour in fridge, no more! Next, drop (or pipe with pastry bag) about a teaspoonful on the flat side of one cookie and gently sandwich together with a second cookie’s flat side.  Press lightly to seal the kiss!  Repeat until all cookies are kissing.  (Optional use: while still warm, ganache can be used as a glaze for a cake.)  If ganache hardens too much, reheat.  Makes about 2 cups.




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