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Baci di Dama

Difficulté : Easy
Catégorie : Sweet
Cout : Low cost
The “Baci di dama”, or the “kisses of the lady” are an Italian specialty of Piedmont. A crunchy almond and hazelnut cookie with a hazelnut and chocolate filling in the middle, the Gianduja! A pure marvel, especially with a strong espresso! I was able to taste this little cake for the first time in Venice near Saint Mark’s Square, in the Bonifacio café (calle dei Albanesi). I then tracked him down in Turin in the Piedmont region. Here is the recipe!

Recipe for about twenty Baci di dama:
-150g of sugar
-150g of flour
-150g of soft butter
-75g of almond powder
-75g of hazelnut powder
-100g of dark chocolate
Preheat oven to 150°C.
Put the butter, sugar and almond and hazelnut powders in a bowl. Mix quickly.
Add flour and mix to form a ball of dough. Do not overwork this dough as it may become too hard when baking.
Form into equal balls and place on a baking sheet lined with parchment paper. I weighed my pellets so that they all weighed the same (14g).
Bake in the oven for 30 minutes. Then let them cool on a rack.
While the cakes are baking, melt the chocolate and add the hazelnut
hazelnut paste
Mix well and let cool. This is none other than Gianduja.
When the cakes have cooled, top with a teaspoon of gianduja as it begins to firm up. Be careful, the gianduja has a very fast solidification phase . In a few minutes it goes from liquid to a pretty hard paste! What I do is put the gianduja in a mini piping bag and as soon as I feel that the gianduja is malleable enough, I quickly fill the baci di dama like macaroons.
To be served with an espresso, or as I prefer with a latte!

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