Baci di Dama

• 2 large egg whites
• 1 cup sugar
• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
• 6 1/4 ounces (1 1/2 cups) medium-finely ground blanched almonds
• 1/2 teaspoon solid vegetable shortening
• 4 ounces semisweet chocolate, melted

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

egg whites, sugar, dutch, ground blanched almonds, vegetable shortening, semisweet chocolate

Taken from www.epicurious.com/recipes/food/views/baci-di-dama-389239 (may not work)