Baci di Romeo (Romeo's Kisses)
rec.food.cooking/Laura Heuchan/1999
From: La Dolce Vita by Michele Scicolone
Makes about 3 dozen

Here's something to make ahead, easy to transport, and is very good with coffee or espresso.

1/2 lb (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1/4 tsp. salt
1/2 tsp. almond extract
2 cups all-purpose flour

For the filling:
2 oz. semisweet chocolate
2 tbsp. unsalted butter
1/3 cup blanched almonds, toasted and finely chopped.

In a large bowl of an electric mixer, beat the butter and sugar on high speed until light and fluffy. Beat in the salt and almond extract. On low speed, beat in the flour just until blended.

Roll the dough by the teaspoonful into 3/4" balls. Place about 1 " apart on ungreased baking sheets. Bake the cookies in a preheated 350 degree F oven until firm but not browned, 10 - 12 minutes. Transfer to wire racks to cool.

To make the filling: In a small heat-proof bowl set over a saucepan of simmering water, combine the chocolate and butter, and heat until softened. Remove from heat and stir until smooth, then stir in the almonds.

Spread about 1 teaspoon of the chocolate mixture on the bottom of one cookie. Place a second cookie bottom-side down on the filling and press together lightly. Cool on a wire rack until the filling is set. Repeat with the remaining cookies and filling.

Note: I doubled the filling because it just didn't seem to be enough for 3 dozen. Maybe I put it on too thick. I loved them and I don't eat sweets or desserts much. Most candy and desserts are too heavy and sweet. These are light, in texture, and subtle in taste.