21 April 2008

Brooklyn Baci


Can't go wrong with a Sherry Yard recipe! Baci is Italian for "kisses"*. Fitting, since that's the shape of these little guys. I like this recipe because each cookie is a nice healthy bite and no more. They also have a very deep chocolate flavor (thanks to both the cocoa powder and bittersweet chocolate), and the powdered sugar gives a delicate, crispy crust to the softer cookie. A nice change from the usual cookie baked around this place.

*Hubs thinks these cookies would be better named merda. Nice. Yes, my husband's maturity level is that of a 5 year old. Certainly didn't stop him from eating them.

Brooklyn Baci
(from The Secrets of Baking: Simple Techniques for Sophisticated Desserts, 2003)


Ingredients:
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
2 oz. finely chopped bittersweet chocolate
1 1/2 sticks cold unsalted butter, cut into 1/2-in. cubes
1/2 c. sugar
2 Tbsp. honey
1 tsp. instant espresso powder
1 tsp. vanilla extract
1/4 tsp. salt
1 large egg, at room temperature
2 Tbsp. heavy cream
1 c. powdered sugar

Preheat the oven to 350 F. Adjust the rack to the lower third of the oven. Line two baking sheets with parchment paper.

Sift together the flour and cocoa powder into a medium bowl. Set aside.

Fill a small saucepan three-quarters full of water and bring to a simmer over medium heat. Place the chocolate in a small bowl and place over the simmering water, creating a double boiler. Stir occasionally until it is melted, about 5 minutes. Remove the bowl from the heat and set aside.

Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle. Add the sugar, honey, espresso powder, vanilla, and salt. Cream on medium speed until it is smooth and lump free, about 1 minute. Stop the mixer and scrape down the sides of the bowl and paddle.

Add the chocolate and beat on medium speed for 30 seconds. Add the egg and beat until fully incorporated, about 15 seconds.

On low speed, add the flour mixture. Beat until all the dry ingredients are incorporated. Scrape down the sides of the bowl. Add the cream and mix it in, about 30 seconds.

Transfer the dough to a large piping bag fitted with a medium (#4) plain tip. Pipe the dough onto the prepared baking sheet in [Hershey] kiss shapes. To achieve the kiss shape: touch the pastry tip to the tray and squeeze the bag, pulling straight up as you squeeze. Stop squeezing when the cookie is 1-in. in diameter and quickly lift the bag straight up. Sift powdered sugar over the kisses.

Bake one sheet at a time for 12 to 15 minutes, or until firm and dry to the touch, turning the baking sheet front to back halfway through baking. Cool on a rack before serving. Store in an air-tight container for up to 3 days at room temperature. The cookies can also be frozen up to 1 month.

12 comments:

Ginny said...

Looks great! Another thing to add to my list! :)

mommasara said...

yeah, i knew you were awesome before, but this clinches my opinion of you-you rock!
but where the heck do you get instant espresso powder?

Nemmie said...

Thanks ginny!

Mommasara - you rock too :) Heh heh heh, and here's my dirty little secret - I always sub instant coffee powder for the espresso powder. Just get a little more generous, since it's weaker than the instant espresso powder.

If you really want to use the espresso powder: I can find it in the cutey little gourmet foodie boutique in town. So expensive though! Stick to the instant coffee!

Rachel said...

Yummy, yum! I love Baci.

sweetnsavory said...

hi! found you through tastespotting. i have this book as well and haven't tried these yet. they look great.

Deborah said...

These are adorable and sound delicious!

Patricia Scarpin said...

Nemmie, your husband is funny! The word "merda" is part of my native language, too. ;)

These look truly beautiful.

diva said...

i love Baci. I remember seeing giant Bacis in Milan last year close to christmas.

anyway your Brooklyn Baci is gorgeous. i wish i could just whip up something like that, it's too cool for school. ;) x

Sarah said...

My husband would want these just because they have "Brooklyn" in their name. He's like a little kid, too!

Gretchen Noelle said...

Adorable! I hope to make these, I bookmarked them! How fun!!!

Brilynn said...

A friend of mine loves these for the little fortune that comes with them. She bought a big box of them and insisted I have one in order to get my fortune. So I opened it and mine didn't have one, so I opened another one, same thing. After that I figured I'd wait a while, but after a couple days I opened a third one and still no fortune. Mine were the only ones that were like this, every one she had opened had a fortune, I was cursed...

Megan said...

These are too cute. I bookmarked them also. And I have expresso powder I was wondering what to do with!