These Earl Grey Bocca di Nonna or Grandmother’s Kisses Cookie’s are a decadent treat. They are tender cookies loaded with chopped almond and sandwiched together with a rich satiny Earl Grey infused dark chocolate ganache. Soon to be your new favorite cookie.
Earl Grey Bocca di Nonna ( Grandmother’s Kisses ) Cookies
Ingredients:
For The Cookie:
- 2/3 Cup all purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 3/4 Cup unsalted butter, softened
- 1 Cup granulated sugar
- 1 Teaspoon pure vanilla extract
- 1 1/2 Cups finely ground almonds
For The Earl Grey Infused Ganache
- 1/3 Cup heavy whipping cream
- 4 Earl Grey tea bags
- 4 Ounces finely chopped bittersweet chocolate
Instructions:
- In a medium sized mixing bowl, whisk together the all purpose flour and unsweetened cocoa powder and set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment, beat butter on high speed for 30 seconds. Add granulated sugar and vanilla extract. Beat until light and fluffy, scraping the sides of the bowl as necessary. Beat in the finely ground almonds. Add flour mixture and beat until just combined. Wrap dough in a piece of plastic wrap and chill for 1 hour or until easy to handle.
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Shape dough into 1 inch balls. Place balls about 2 inches apart on the prepared cookie sheet. Place baking sheet in preheated oven and bake for 10 to 12 minutes or until firm. Remove from oven and flatten each cookie slightly with a spatula then place baking sheet on a wire rack to cool.
- While cookies are cooling prepare the earl gray infused dark chocolate ganache. In a small sauce pan bring the 1/3 cup of heavy whipping cream to a simmer. Remove from heat and add the four Earl Grey tea bags. Cover and let sit for 15 minutes. Remove teabags from cream and squeeze to release any absorbed liquids. Return cream to a simmer. Remove from heat and immediately add the 4 ounces of finely chopped bitter sweet chocolate. Let sit for 1 minute. Stir the cream chocolate mixture until shiny and smooth then cool mixture to room temperature.
- Place room temperature Chocolate Ganache in a small piping bag. Snip off the very tip of the bag. Pipe 1 teaspoon of chocolate ganache onto the flat side of half of the cookies. Top with the remaining cookies, flat side in, then serve.
- To store place cookies in an airtight container for up to 1 week or layered between wax paper in a zip lock bag for up to 3 months.
