Baci di dama: a crumbly dessert recipe with a dark chocolate filling

LADY'S KISSES RECIPE

Originating in the city of Tortona and a traditional Piedmontese pastry, but now known and enjoyed everywhere, baci di dama are small, crumbly biscuits filled with a delicious dark chocolate filling . So called because their shape resembles a chocolate kiss, baci di dama are perfect for a tasty afternoon treat, paired with a cup of tea or hot chocolate.

READ ALSO: Chocolate salami, two ancient recipes with leftover bread and biscuits. And with almond milk, cinnamon, and a glass of apple juice.

LADY'S KISSES

Simple to prepare at home, once ready, baci di dama can be stored for about a week in a tin or glass jar.

And if you want to make them even tastier, you can replace the dark chocolate with Nutella , even better if made at home with our recipe . And don't forget that homemade Baci di Dama are also a great gift idea.

READ MORE: Walnut biscuits, the recipe that smells of cinnamon, perfect for breakfast

Let's see together how they are prepared:

Ingredients

(for 30 biscuits)

• 100g Ghee (clarified concentrated butter or soy milk)
• 100 g of toasted hazelnuts
• 100 00 grams of flour
• 75 gr of brown sugar
•  60 grams of dark chocolate
• ½ tablespoon vanilla extract
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Preparation

• Before starting, prepare a baking tray with baking paper. Toast the hazelnuts for a few minutes.
• Blend Grind the hazelnuts with the sugar until you obtain a fairly fine flour, proceeding intermittently to avoid heating them: they would become oily.
• United the flour and salt to the resulting powders and set aside.
• work well the butter until you obtain a soft cream, add the vanilla, the hazelnut flour, the 00 flour and work quickly creating a smooth mixture.
• Wrap up Wrap the dough in cling film and leave to rest in the refrigerator for at least 2 hours.
• Removed Remove the dough from the refrigerator, create balls weighing about 6 grams each, and leave them to cool again in the refrigerator for half an hour.
• Turn on the oven at 170°C.
• Have it ready the balls on the plate covered with greaseproof paper and continue baking for about 15 minutes, until the edges are lightly golden. Remove from the oven and let cool.
• Let it melt of the chocolate, wait for it to cool a little and use it to join the balls two by two.

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