Earl Grey Infused Italian Kisses
These delightful Earl Grey Infused Italian Kisses, inspired by the traditional Bocca Di Nonna, elegantly combine the rich flavors of finely ground almonds and cocoa with the aromatic essence of Earl Grey tea. Each cookie is a tender bite of bliss, perfectly paired with a luscious Earl Grey Ganache. Originating from Italy, the name translates to 'Grandmother's Kisses,' symbolizing warmth and comfort in each mouthful. Perfect for special occasions or a cozy afternoon tea, these cookies are sure to impress friends and family alike.
28
Servings
N/A
Calories
9
Ingredients
Ingredients
All-purpose flour
2/3 cup (Sifted)
Unsweetened cocoa powder
2 tablespoons (Sifted)
Butter
3/4 cup (Softened)
Sugar
1 cup (Granulated)
Vanilla extract
3/4 teaspoon (Pure)
Finely ground blanched almonds
1 1/2 cups (Ground)
Whipping cream
1/3 cup (For ganache)
Earl Grey tea bags
4 (Loose or in bags)
Finely chopped milk chocolate
4 ounces (Chopped)
Instructions
1
In a small bowl, combine the sifted all-purpose flour and cocoa powder, then set aside.
2
In a large mixing bowl, beat the softened butter using an electric mixer on medium to high speed for about 30 seconds. Gradually add the granulated sugar and vanilla extract, beating until the mixture is light and fluffy. Scrape down the sides of the bowl occasionally.
3
Gently fold in the finely ground blanched almonds, then add the flour mixture. Beat just until the dough is combined. Cover the bowl with plastic wrap and refrigerate the dough for about 1 hour, or until it is firm and easy to handle.
4
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and set aside.
5
Once the dough is chilled, shape it into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Press each ball slightly to flatten it.
6
Bake in the preheated oven for 12 to 15 minutes, or until the cookies are firm. Allow them to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
7
To prepare the Earl Grey ganache, bring the whipping cream to a gentle boil in a small saucepan, then remove it from heat. Add the Earl Grey tea bags, cover, and steep for 15 minutes.
8
After steeping, remove the tea bags and squeeze them gently to extract any remaining liquid back into the cream.
9
Return the cream to a gentle boil, then remove it from heat again. Immediately add the finely chopped milk chocolate and stir until melted and the mixture is smooth and shiny.
10
Let the ganache cool to room temperature before using. To assemble the cookies, spread about 1 teaspoon of the Earl Grey ganache on the flat side of half the cookies, then top with the remaining cookies, flat sides down.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Earl Grey Infused Italian Kisses?
They are almond and cocoa cookies inspired by traditional Italian 'Bocca Di Nonna', infused with Earl Grey tea and filled with a luscious ganache.
What does the name 'Bocca Di Nonna' mean?
The name translates to 'Grandmother's Kisses,' symbolizing warmth and comfort.
How many cookies does this recipe yield?
The recipe makes approximately 28 servings.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
How long do the cookies need to bake?
Bake the cookies for 12 to 15 minutes until they are firm.
How long should the dough be refrigerated?
The dough should be covered and refrigerated for about 1 hour before handling.
What type of flour is required?
The recipe calls for 2/3 cup of sifted all-purpose flour.
Is the cocoa powder sweetened?
No, you should use unsweetened cocoa powder.
What kind of almonds are used?
The recipe uses 1 1/2 cups of finely ground blanched almonds.
How much butter is needed for the dough?
You will need 3/4 cup of softened butter.
How do I infuse the Earl Grey flavor?
Steep Earl Grey tea bags in hot whipping cream for 15 minutes to create the ganache base.
How many tea bags are used for the ganache?
The recipe requires 4 Earl Grey tea bags.
What type of chocolate is used in the ganache?
Use 4 ounces of finely chopped milk chocolate.
Can I use loose tea instead of bags?
Yes, the recipe allows for either loose tea or tea bags.
How large should I shape the cookie dough balls?
Shape the chilled dough into 1-inch balls.
Do I need to flatten the cookies before baking?
Yes, press each ball slightly to flatten it after placing it on the baking sheet.
How far apart should the cookies be placed on the baking sheet?
Place them about 2 inches apart.
How do I assemble the Italian Kisses?
Spread 1 teaspoon of ganache on the flat side of one cookie and top it with another cookie, flat side down.
What is the first step in making the dough?
Sift the all-purpose flour and cocoa powder together in a small bowl.
How should I beat the butter and sugar?
Use an electric mixer on medium to high speed until the mixture is light and fluffy.
What should I do with the tea bags after steeping?
Remove the bags and squeeze them gently to extract any remaining liquid into the cream.
When do I add the chopped chocolate to the cream?
Add the chocolate immediately after returning the infused cream to a gentle boil and removing it from the heat.
What should the consistency of the ganache be before using?
The ganache should be cooled to room temperature until it is smooth and spreadable.
Can I use vanilla extract?
Yes, the recipe calls for 3/4 teaspoon of pure vanilla extract.
Do I need to grease the baking sheet?
The recipe recommends lining the baking sheet with parchment paper or foil instead of greasing.
What should I do if the dough is too soft to handle?
Ensure the dough has been refrigerated for at least 1 hour until it is firm.
How do I cool the cookies?
Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack.
Can I use granulated sugar?
Yes, 1 cup of granulated sugar is used in the cookie dough.
What type of cream is used for the filling?
The recipe uses 1/3 cup of whipping cream.
What is the origin of these cookies?
These cookies originate from Italy and are inspired by traditional holiday baking.