Baci di Dama
1 Hours 50 Minutes
|Flour for biscuits and shortcrust pastry
|cold butter cubes
|seeds of a vanilla pod
|melted dark chocolate
- Put the hazelnuts and icing sugar in a blender and grind finely. Put the mixture on the work surface, add sifted flour, chopped butter, vanilla seeds and salt and knead to a smooth dough. Shape into a ball, wrap in plastic wrap and leave to rest in the refrigerator for at least an hour.
- Use a teaspoon or your fingers to remove small pieces of dough (about 6g heavy) and roll them into small biscuit balls between your hands. The balls are about the size of a marble with a diameter of 2cm. Place the balls on a baking sheet lined with baking paper and bake in the preheated oven at 150°C convection for 20-25 minutes.
- After baking, allow to cool completely on a grid. In the meantime, chop the chocolate and melt it in a water bath or microwave and let it cool. TIP: To determine the correct consistency of the chocolate, gently touch the surface of the chocolate with your fingertip. If it has the consistency of a spreadable cream, it is ready for use.
- For the Baci di dama, first put together two equal-sized balls, then spread the chocolate on a ball on the flat side with the help of a disposable pastry bag, so that a small hill is formed in the middle, and then close with the other hemisphere. Place the Baci di dama on a sheet of baking paper so that the chocolate is completely firm before serving. TIP: Place the shaped dough balls in the refrigerator for about 10-15 minutes to prevent them from running too far apart.