Raspberry Chocolate Baci Di Dama
Medium
Raspberry
40
1 hour
Steps
- Line 2 baking sheet pans with parchment paper, set aside. Pulse hazelnuts in a food processor until it reaches a coarse, sandy texture.
- In a large bowl whisk ground hazelnuts, flour, sugar, cornstarch, and salt. Add the cold butter and vanilla, and mix until a dough forms with no visible chunks of butter.
- Using a small ice cream or cookie scoop, scoop dough into about 2 tsp portions, then roll each into a ball. Set balls onto the baking sheet about 1½ inches apart. Slightly flatten each one. Chill cookies for 1 hour.
- Preheat the oven to 325ºF with the baking rack in the middle. Bake cookies until just starting to brown (start checking at 15 minutes). Remove from oven and cool.
- While cookies are cooling, prepare the ganache by bring whipping cream to a low simmer. Remove from heat and then add the white chocolate.
- Let stand 5 minutes, then stir with a rubber spatula until chocolate is fully incorporated into the cream.
- Add Bonne Maman Raspberry Preserves to the white chocolate/cream mixture, and mix until fully incorporated. Let cool until mixture is spoonable and not runny.
- When the ganache reaches the desired consistently, place a teaspoon of the ganache on top of the flattened side of one of the cookies, and top with an additional cookie, making a sandwich.
- Allow to set for 20 minutes before serving.
