Imperialine di Omenga

Ingredients

Cookies

• Unsalted Butter 4 oz (1 stick; 113 g), at cool room temperature (65° F; 18° C)
• Sugar 1/2 cup (100 g)
• Pure Vanilla Extract 1 tsp
• Egg Whites 2 large (60 g), at room temperature
• Superfine Blanched Almond Flour 3/4 cup (75 g)
• Unbleached All-Purpose Flour 3/4 cup (90 g)
• Fine Salt 1/4 tsp

Ganache

• Bittersweet or Semisweet Chocolate 4 oz (113 g), finely chopped
• Heavy Cream 1/2 cup (125 ml)
• Hazelnuts 1/4 cup (35 g), finely chopped toasted and skinned

Cook it

1. Preheat the oven to 375° F (190° C). Line two rimmed baking sheets with parchment.
2. For the cookies: Place the butter, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat briefly on medium to combine, then on high until the mixture is light and fluffy, 3 to 4 minutes.
3. With the mixer on high speed, dribble in the egg whites in three additions, beating well after each addition. The mixture might separate but keep beating and it will come together again. Ultimately, it should be pale in color and light and fluffy in texture.
4. In a separate bowl, sift together the almond flour, all-purpose flour, and salt. Scatter this over the butter mixture and beat on low to medium-low just until combined. Spoon the batter into a piping bag fitted with a plain 1/2-inch (12-mm) tip. Pipe circles about 1 1/2 inches (4 cm) in diameter onto the baking sheets, 18 to 20 per sheet.
5. Bake the cookies, one sheet at a time, in the middle of the oven for 10 to 12 minutes, or until they are browned around the edges and pale gold and set in the center. Set the baking sheets on wire racks to cool completely.
6. For the ganache: Place the chopped chocolate in a heat-proof bowl. Pour the cream into a small saucepan and heat on medium until it is nearly boiling—there will be small bubbles around the edge of the pan and steam rising up. Pour the hot cream over the chocolate. Let it sit briefly, then stir until the chocolate is completely melted. Stir in the finely chopped hazelnuts. Let the ganache cool to a spreadable consistency.
7. Spread a little ganache onto the bottom (flat) sides of half the cookies. You can transfer the ganache to a piping bag with a small star tip and pipe on the filling, if you prefer. Sandwich the bottoms with the remaining cookies, pressing lightly to secure the sandwiches. Store the imperialine in an airtight container for up to 1 week.

Recipes excerpted from Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti. Photos by Lauren Volo. Reprinted by permission of Gibbs Smith Books.