Earl Grey Bocca di Nonna
From: Better Homes and GardensThese rich sandwich cookies, filled with dark, satiny ganache, are adapted from an Italian celebration cookie called Bocca di Dama--or Lady's Kisses. At Christmastime, we think they should be called Bocca di Nonna--or Grandmother's Kisses.
Servings: 28 sandwich cookies
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Ingredients
2/3
cup
all-purpose flour
2
tablespoons
Dutch-process unsweetened cocoa powder
3/4
cup
butter, softened
1
cup
sugar
3/4
teaspoon
vanilla
1-1/2
cups
finely ground blanched almonds
Earl Grey Ganache (below)
Directions
1.
In a small bowl, stir together flour and cocoa powder; set aside.
2.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat until light and fluffy, scraping side of bowl occasionally. Beat in almonds. Beat in flour mixture just until mixture is combined. Cover and chill dough about 1 hour or until it is easy to handle.
3.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or foil; set aside. Shape dough into 1-inch balls. Place balls about 2 inches apart on prepared cookie sheet. Press each ball to flatten slightly.
4.
Bake in preheated oven for 12 to 15 minutes or until firm. Cool on cookie sheet on a wire rack. Remove cooled cookies from cookie sheet. Spread about 1 teaspoon of the Earl Grey Ganache on the flat side of each of half of the cookies. Top with the remaining cookies, flat sides down. Makes 28 sandwich cookies.
Earl Grey Ganache
In a small saucepan, bring 1/3 cup whipping cream to boiling. Remove from heat. Add four Earl Grey tea bags (or a tea ball containing 4 teaspoons of loose Earl Grey tea). Cover and let stand for 15 minutes. Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in tea ball with the back of a spoon to release any liquid. Return cream to boiling. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate. Stir until chocolate melts and mixture is shiny and smooth. Cool to room temperature.
In a small saucepan, bring 1/3 cup whipping cream to boiling. Remove from heat. Add four Earl Grey tea bags (or a tea ball containing 4 teaspoons of loose Earl Grey tea). Cover and let stand for 15 minutes. Remove tea bags or ball from cream. Squeeze tea bags well or press tea leaves in tea ball with the back of a spoon to release any liquid. Return cream to boiling. Remove from heat. Immediately add 4 ounces finely chopped milk chocolate. Stir until chocolate melts and mixture is shiny and smooth. Cool to room temperature.
Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
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For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.
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