Chocolate Kisses (Baci di Cioccolato)
 Adorable bite-sized chocolate cookies sandwiched with a dollop of chocolate ganache. Ingredients For the Cookies ½ cup slivered almonds 3 tablespoons granulated sugar, plus more for rolling 1½ cups all-purpose flour, spooned into measuring cup and leveled-off ⅓ cup unsweetened Dutch-processed cocoa powder ¼ teaspoon baking powder Scant ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup confectioners' sugar 2 teaspoons vanilla extract 1 tablespoon dark rum (optional) ½ cup slivered almonds 3 tablespoons granulated sugar, plus more for rolling 1½ cups all-purpose flour, spooned into measuring cup and leveled-off ⅓ cup unsweetened Dutch-processed cocoa powder ¼ teaspoon baking powder Scant ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup confectioners' sugar 2 teaspoons vanilla extract 1 tablespoon dark rum (optional) For the Ganache Filling ¾ cup heavy cream 8 ounces semisweet chocolate 1 tablespoon unsalted butter, softened 2 teaspoons dark rum (optional) ¾ cup heavy cream 8 ounces semisweet chocolate 1 tablespoon unsalted butter, softened 2 teaspoons dark rum (optional) Instructions Place the almonds and 3 tablespoons of the granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and confectioners' sugar on medium speed until creamy and light, about 2 minutes. Beat in the vanilla and rum (if using), scraping down the sides of the bowl as necessary. Add the dry ingredients and beat on low speed until combined, then beat in the ground almond mixture. Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle. Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper. On a lightly floured work surface, cut the dough into 3 pieces. Work with one piece at a time, keeping the others wrapped and refrigerated. Roll the first portion of the dough into a log about ¾ inch in diameter. Cut each log into ½-inch pieces. Roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the balls on the prepared baking sheets, spacing about 1½ inches apart. Repeat with the remaining portions of dough. Bake the cookies, rotating the baking sheets from top to bottom and front to back midway through, until they are puffed and cracking slightly on top, 12 to 14 minutes. While the cookies are baking, make the ganache filling. Pour the cream into a medium microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add the chocolate and butter; let sit for 1 minute, then whisk until smooth and glossy. (Alternatively, put the chocolate and butter in a medium bowl, bring the cream to a boil in a saucepan, and then pour the cream over the chocolate and butter.) Whisk in the rum, if using. Allow the ganache to cool, whisking it occasionally, until it is thickened enough to spread with a knife, about 45 minutes. (Don't let it cool for too long, or it will be too firm to spread.) Allow the cookies to cool on the baking sheets for a few minutes, then use a spatula to transfer them to a rack to cool completely. To assemble the kisses: Pair up the cookies according to size. Turn one cookie upside down and, using a butter knife, spread a heaping teaspoon of the ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward. (Alternatively, use a pastry bag fitted with a plain or star tip to pipe the ganache onto the cookies.) Repeat until all the cookies have been used. Allow the ganache to firm up at room temperature for about an hour, then transfer the cookies to a serving plate. The cookies can be stored, layered between sheets of parchment paper, in an airtight container at room temperature for up to 3 days. Note: If you have any leftover chocolate ganache, let it firm up and roll it into balls. Then roll the balls in cocoa powder or confectioners' sugar to make truffles. Place the almonds and 3 tablespoons of the granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and confectioners' sugar on medium speed until creamy and light, about 2 minutes. Beat in the vanilla and rum (if using), scraping down the sides of the bowl as necessary. Add the dry ingredients and beat on low speed until combined, then beat in the ground almond mixture. Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle. Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper. On a lightly floured work surface, cut the dough into 3 pieces. Work with one piece at a time, keeping the others wrapped and refrigerated. Roll the first portion of the dough into a log about ¾ inch in diameter. Cut each log into ½-inch pieces. Roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the balls on the prepared baking sheets, spacing about 1½ inches apart. Repeat with the remaining portions of dough. Bake the cookies, rotating the baking sheets from top to bottom and front to back midway through, until they are puffed and cracking slightly on top, 12 to 14 minutes. While the cookies are baking, make the ganache filling. Pour the cream into a medium microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add the chocolate and butter; let sit for 1 minute, then whisk until smooth and glossy. (Alternatively, put the chocolate and butter in a medium bowl, bring the cream to a boil in a saucepan, and then pour the cream over the chocolate and butter.) Whisk in the rum, if using. Allow the ganache to cool, whisking it occasionally, until it is thickened enough to spread with a knife, about 45 minutes. (Don't let it cool for too long, or it will be too firm to spread.) Allow the cookies to cool on the baking sheets for a few minutes, then use a spatula to transfer them to a rack to cool completely. To assemble the kisses: Pair up the cookies according to size. Turn one cookie upside down and, using a butter knife, spread a heaping teaspoon of the ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward. (Alternatively, use a pastry bag fitted with a plain or star tip to pipe the ganache onto the cookies.) Repeat until all the cookies have been used. Allow the ganache to firm up at room temperature for about an hour, then transfer the cookies to a serving plate. The cookies can be stored, layered between sheets of parchment paper, in an airtight container at room temperature for up to 3 days. Note: If you have any leftover chocolate ganache, let it firm up and roll it into balls. Then roll the balls in cocoa powder or confectioners' sugar to make truffles. Nutrition Information Powered by Serving size: 1 cookie Calories: 114 Fat: 8 g Saturated fat: 5 g Carbohydrates: 11 g Sugar: 7 g Fiber: 1 g Protein: 1 g Sodium: 30 mg Cholesterol: 17 mg Serving size: 1 cookie Calories: 114 Fat: 8 g Saturated fat: 5 g Carbohydrates: 11 g Sugar: 7 g Fiber: 1 g Protein: 1 g Sodium: 30 mg Cholesterol: 17 mg