Chocolate Raspberry Baci Di Dama Recipe

Name: Chocolate Raspberry Baci Di Dama Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched almonds; 1/3 cup plus 1 tablespoon sugar; 1 1/2 cups plus 1 tablespoon all purpose flour; 1 teaspoon instant espresso powder; 1/3 cup unsweetened cocoa powder; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, at room temperature; 1 cup confectioners' sugar; 1 tablespoon rum; 2 teaspoons vanilla extract; raspberry jam

Servings: persons

1/2 cup blanched almonds
1/3 cup plus 1 tablespoon sugar
1 1/2 cups plus 1 tablespoon all purpose flour
1 teaspoon instant espresso powder
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup confectioners' sugar
1 tablespoon rum
2 teaspoons vanilla extract
raspberry jam

1
Preheat oven to 350u00b0F. Spread almonds on a baking sheet and toast until golden, about 12 minutes. Let cool. Place almonds in a food processor with 1 tablespoon sugar. Pulse until almonds are finely ground. Set aside. Oven can be turned off.
2
In a medium bowl, whisk together flour, instant espresso, cocoa powder, baking powder, and salt.
3
In a large bowl, beat together butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in rum and vanilla until combined.
4
Add flour mixture to bowl and beat until just incorporated. Beat in ground almonds. Cover dough in plastic wrap and let chill in refrigerator for one hour.
5
Preheat oven to 325u00b0F. Line two baking sheets with parchment paper.
6
Divide dough into 4 parts. Roll first section into a log that is 3/4 inch wide. Cut log into 1/2 inch pieces, similar to making gnocchi. Roll each piece into a ball. Continue with remaining dough.
7
Place remaining sugar in a shallow bowl. Gently roll each ball of dough in sugar to coat. Place balls on baking sheet.
8
Bake cookies until dry and cracked on top, about 15 minutes. Let cool.
9
Spread bottom side of 1/2 of cookies with a thin layer of raspberry jam. Top each with a remaining cookie to complete the sandwiches.

956

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup blanched almonds, 1/3 cup plus 1 tablespoon sugar, 1 1/2 cups plus 1 tablespoon all purpose flour, 1 teaspoon instant espresso powder, and more.

Yes, Chocolate Raspberry Baci Di Dama Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!