One of the most famous Italian delicious cookies.
- 4 ½ oz all-purpose flour
- 4 ½ oz sugar
- 3 ½ oz roasted hazelnut
- 1 oz almonds, peeled
- 4 ½ oz butter
- 1 oz unsweetened cocoa powder
- 3 ½ oz dark chocolate
In a blender, pulse the hazelnuts and almonds with the sugar until finely ground.
Transfer the mixture to a bowl and mix with the butter.
Sift the flour and cocoa powder together, then incorporate into the nut mixture, stirring as little as possible.
Wrap the mixture in plastic wrap and refrigerate for at least 30 minutes.
Heat the oven to 325°F (160°C).
Using a rolling pin, roll out the mixture on a lightly floured pastry board to a thickness of about 3/8 inch (1 cm).
Cut out discs with pastry rings 5/8 to 3/4 inch (1.5 to 2 cm) in diameter and shape into balls with your hands.
Butter and flour a baking sheet or line it with parchment paper.
Arrange the balls on the baking sheet and bake for about 15 minutes.
Let cool completely, then remove the balls from the pan and turn them upside-down.
Meanwhile, melt the chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water (or in the microwave).
Let the chocolate cool and when it starts to thicken, pour a little on each of half of baci di dama.
Gently press the remaining baci di dama on top of the chocolate and let set.
Source and picture: Academia Barilla
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