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Baci di dama

Variant n ° 2: (total weight of the dough 807 g)
Course Breakfast, Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 15 minutes
let the dough rest 11 hours
Servings 20 baci di dama
Author Giulia Mairo

Ingredients

  • 220 gr flour
  • 185 gr butter
  • 200 gr hazelnut flour (alternatively 100 gr of hazelnuts and 100 gr of almonds)
  • 200 gr sugar
  • 2 gr salt
  • dark chocolate

Instructions

  • Work the flour and butter in a planetary mixer.
  • Combine the hazelnut flour, sugar and salt and work until a homogeneous mixture is created.
  • Leave the dough to rest for one night in the fridge insulated with film.
  • Roll out to 6 millimeters, with a small round pastry cutter, create circles and then the balls.
  • Place the balls on a baking sheet lined with parchment paper and leave them to rest for another hour in the fridge.
  • Bake in the oven for 15 minutes at 160 ° C in an open chamber (or by placing a ball of aluminum foil between the closure of the oven in such a way as to leave an opening).
  • Melt the chocolate in a bain-marie and use it to combine the two balls to create the baci di dama.