Baci di Dama

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line a baking sheet with parchment.
3. 3
   Make cookies: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment.
4. 4
   Beat on high speed until egg whites form stiff peaks.
5. 5
   Add the sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
6. 6
   Beat in cocoa until combined.
7. 7
   Stir in almonds; mix until completely blended.
8. 8
   Batter should be quite thick and sticky.
9. 9
   Transfer to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806).
10. 10
    Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.
11. 11
    Bake until slightly cracked, 15 to 17 minutes, rotating sheets halfway through.
12. 12
    Let cool on sheets several minutes, then transfer to a rack to cool completely.
13. 13
    Make filling: In a small bowl, combine shortening and melted chocolate.
14. 14
    Spoon about 1/2 teaspoon of chocolate onto flat side of a cookie; place another cookie on top.
15. 15
    Press together gently so chocolate oozes out slightly.
16. 16
    Return cookie to a wire rack to set; repeat with remaining cookies.
17. 17
    Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.