Iginio Massari's almond baci di dama

Published on Giallo Zafferano and made by master pastry chef Iginio Massari, I followed his method exactly. Easy, needing patience to make equal balls. Lovely for Christmas and beyond, keeping many days in a tin. Use hazelnuts or half almonds and hazelnuts, or halve the recipe if too many. Delicious! 😋
INGREDIENTS FOR ABOUT 125 BACI DI DAMA
300 G ITALIAN 00 FLOUR
300 G GROUND ALMONDS
300 G BUTTER
300 G SUGAR
50 G EGG WHITES
3 G SALT
ABOUT 200 G DARK CHOCOLATE
I mix room-temperature butter and sugar in a stand mixer with paddle, or bowl by hand.After a few minutes, I add ground almonds.I add salt to whites.I add whites to dough.I sift flour.I add flour to the combined butter mixture.I mix briefly, turn onto a lightly floured surface and dust lightly.I press together.I wrap and refrigerate at least 2 hours. I made dough in the evening and biscuits next day, removing dough half an hour ahead.I flour the surface, roll about 1 cm thick and cut strips then cubes.Massari suggests 4 grams for each half-sphere; I made 5 grams, finding the smaller size too small. They grow slightly in baking.I space on a parchment-lined tray.I baked in three batches at 180°C conventional for 12/15 minutes, without much colouring, just golden underneath. I cool and turn half upside down on a rack.I roughly chop dark chocolate.I melt in microwave or a bain-marie.I put in a parchment cone. I pipe a small amount on half the biscuits.I pair them and let chocolate set.I arrange in paper cases.