Baci di Dama
Source: https://www.meranermuehle.it/rcp_recipe/baci-di-dama
Total time
1 Hours
50 Minutes
Baking/cooking time
20-25 Minutes
Difficulty
easy
Ingredients
| 350 | g | Flour for biscuits and shortcrust pastry |
| 350 | g | hazelnut |
| 250 | g | granulated sugar |
| 250 | g | cold butter cubes |
| q.s. | seeds of a vanilla pod | |
| 1 | pinch | salt |
| 100 | g | melted dark chocolate |
Preparation
- 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.
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