Rhubarb Baci di Dama
User Reviews
4.3
57 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
20
-
Calories
160 kcal
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Course
Dessert
-
Cuisine
Italian-American Fussion
Rhubarb Baci di Dama
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Rhubarb Baci di Dama (Lady's Kiss Cookies) ~ Italian almond cookies filled with an amazing roasted rhubarb buttercream!
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Ingredients
rhubarb filling
- 1 stalk rhubarb trimmed and sliced into 1 inch slices.
- 1 1/2 Tbsp soft unsalted butter
- Squeeze of lemon juice
- 2-3 cups sifted confectioner's sugar
cookies
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2/3 cup almond flour
- 3/4 cup all purpose flour
- pinch of salt
Instructions
- Set oven to 350F
- Line a baking sheet with parchment and put the rhubarb on it, in a single layer. Roast for 15-20 minutes, or until the rhubarb is soft. Let the fruit cool, then scrape into the bowl of a small food processor along with the butter and lemon juice, and process until smooth, scraping down the sides of the bowl as necessary.
- Process in the sugar, a cup at a time, until the mixture is thick and glossy. Scrape down the sides of the bowl occasionally, and let the machine go for a couple of minutes. If your frosting is too thick, add a touch of milk or more lemon juice, and if it's too thin, add a touch more sugar. Cover and chill, the frosting will thicken up as it chills. You can do this a day ahead.
- To make the cookies, beat the soft butter and sugar on medium high in a stand mixer for 3 minutes, scraping down the sides as necessary. This step is important because it will incorporate air into the dough to help the cookies rise. Beat in the extracts.
- Add the flours and mix until the dough starts to come together. Turn out onto a surface and bring the dough together with your hands, kneading into a soft dough.
- Use a small 1 1/4 inch cookie scoop, or a measuring teaspoon, to scoop out small amounts of dough ~ roll into balls and put them in the freezer until hard, about 15-20 minutes.
- Put the frozen dough balls on a parchment lined baking sheet and bake the cookies until they are risen and just beginning to turn golden, about 14-15 minutes. Don't wait until they are brown or they will be over baked. The size of your cookies will determine the baking time, so do a test cookie or two to figure that out. Let cool on a rack before filling.
- To fill, put a dollop of frosting on the flat side of one cookie, and top with another.
Notes
- *The roasted rhubarb icing is adapted from Yotam Ottolenghi's SWEET, and the baci di dama recipe is adapted from Martha Stewart
Nutrition Information
Show Details
Calories
160kcal
(8%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
8mg
(0%)
Potassium
15mg
(0%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
171IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 8mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
57 reviews
Good
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