Did you ever wonder if this delicious little tea cake was named for the Roman emperor who fiddled while his city burned? Actually these traditional Italian delicacies are named Blanco e Nero Cookies or "white and black" cookies for their dark interior and crackly white exterior. Their chocolate center remains soft as their crisp sugar crust cracks open while baking. It's a good idea to use as good a chocolate as you can find to enrich this very chocolatey taste experience. These cookies should be eaten on the day they are made. Buon Appetito!
Cookie:1 cup blanched almonds
2 large eggs
1/3 cup granulated sugar
2 cups chopped good quality bittersweet chocolate
2 tablespoons unsalted butter
1/2 cup unbleaded all purpose flour
1 teaspoon baking powder
Coating:
1 1/2 cups granulated sugar
1 1/2 cups powdered sugar
I. Preheat oven to 325 degrees F.
II. Toast the almonds in the oven until light golden brown. Once cool, grind finely and set aside.
III. Set a stainless steel bowl over a double boiler, and melt the chocolate and butter together, stirring frequently. Once completely melted, remove from the heat.
IV. In a separate bowl, combine the eggs and sugar. Beat on medium speed about 5 minutes, or until the mixture is pale and frothy. Slowly pour the chocolate mixture into the eggs mixing well to blend.
V. Add the flour, baking powder and almonds to the chocolate and eggs and mix just until a smooth dough is created.
VI. Refrigerate the dough for two hours.
VII. Reheat the oven to 325 degrees F.
VIII. Remove the dough from the refrigerator and take small pieces about the size of large olives and roll into a ball.
IX. Roll each ball first into the granulated sugar, then into the powdered sugar and place on a parchment covered baking sheet. Continue to use up all of the dough in the same manner.
X. Bake the cookies for about 15 minutes or until they expand and begin to crack.
XI. Cool to room temperature and serve.
