Baci di dama
Published on 18 December 2014
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I am starting preparations for the holidays, sharing various sweet recipes for an assorted Christmas tray.
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Ingredients
INGREDIENTS (40/41 BISCUITS)
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Method
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I finely grind hazelnuts and almonds.
In a mixer, or bowl for hand mixing, I combine flour, sugar, ground hazelnuts and almonds, vanillin, butter and a pinch of salt.
I mix quickly until combined.
I form a ball, wrap in cling film and refrigerate for at least 4 hours.
After resting, I take pieces weighing about 5 g. I am rather precise and weighed them to make them perfect.
I form even balls on parchment-lined trays. I made 82, giving 41 baci di dama.
I bake at 160°C for about 20 minutes.
I cool them upside down on a rack.
I chop the dark chocolate in the microwave or bain-marie and put a drop on a biscuit half.
I join them in pairs.
I let the baci di dama cool on the rack.
I put them in paper cases. They keep in a tin for a long time, becoming ever tastier.
Original source: https://incucinaconlilly.com/2014/12/18/baci-di-dama/
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