Roasted Rhubarb Lady’s Kiss Cookies (baci di dama)
The View From the Great Island
Roasted Rhubarb Lady's Kiss Cookies (baci di dama) ~ an impossibly delicious roasted rhubarb buttercream sandwiched between light as air almond cookies...heavenly is the only word for them.
makes 18-20 sandwich cookies
- rhubarb filling
- 1 stalk rhubarb, trimmed and sliced into 1 inch slices.
- 1.5 tbsp soft unsalted butter
- squeeze of lemon juice
- 2-3 cups sifted confectioner's sugar
- 0.5 cup (1 stick) unsalted butter (at room temperature)
- 0.66666666666667 cup granulated sugar
- 0.5 tsp vanilla extract
- 0.5 tsp almond extract
- 0.66666666666667 cup almond flour
- 0.75 cup all purpose flour
- of salt
- 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.