Baci di Dama
Servings: 4 people
Ingredients
- 150 gr hazelnuts toasted and finely ground
- 150 gr flour
- 150 gr butter at room temperature
- 150 gr sugar
- 1 dash vanilla extract
- 150 gr dark chocolate, 60-70% cocoa
Instructions
- Toast the hazelnuts in the oven, peel them and let them cool. With a mixer, grind them finely. If you don't fancy preparing the hazelnuts from scratch, you can use 150 grams of hazelnut flour. However, nothing beats the taste and texture of freshly toasted hazelnuts, keep that in mind!
- Once ready, mix them with the flour, sugar and butter, which should be soft and malleable. Add the vanilla extract. Knead the dough until it gets homogeneous and firm. Make a ball, wrap it in baking paper and let it rest in the fridge for at least 30 minutes.
- After that, take the dough and make small balls, roughly the size of Ferrero Rocher or Lindor chocolates. Place them on a tray covered in baking paper and leave them in the fridge for another 30 minutes.
- In the meanwhile, heat up the oven at 300 F and, after the 30 minutes have passed, take them out of the fridge and bake for 10-15 minutes. Once cooked, let the cookies cool completely. You'll see the little balls you made look like half spheres now, as the part in contact with the flat surface of the tray got flattened, too.
- Melt the chocolate, then spread in on half of the cookies. Top them with the other half.
- Voilà! Your baci di dama are ready!
Notes
Delicious served with your coffee, or with Spumante Rosato dell'Alta Langa or a Passito di Pantelleria.