Two half of a moon made of almond dough get together in a dark chocolate kiss: the baci di dama are cookies from Piedmont, in the specific from the city of Tortona, where it seems they have been created at first more than a century ago.
Discover how to make these tasty sweets, perfect for breakfast, afternoon tea party or after dinner.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 180 g almonds peeled
- 125 g sugar caster
- 180 g all-purpose flour
- 130 g unsalted butter
- 120 g dark chocolate
- 1 yolk
Ingredients
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Instructions
- Put the almonds in a food processor and chop finely, add the sugar and blend.
- Add the flour 00 and do the classic fountain shape: in the center put the butter at room temperature and begin to knead vigorously. Form a ball and let it rest in the refrigerator for at least 30 minutes.
- Take the dough and cut many small balls put them on a baking tray with oven paper and continue to cook for twenty minutes with oven at 150° C.
- In the meantime, prepare the topping: melt the chocolate in a double boiler (bain marie) and stir in the egg yolk.
- When cookies have cooled, take one at a time and dip it in the melted chocolate. At this point attach them to each other by pressing them a bit in order to make them adhere better.
- Your "baci di dama" are ready done and can be kept for several days in a box.
Recipe Notes
WHICH WINE TO MATCH: to enhance the flavor of these cookies, you may want to serve your guests a glass of Passito di Pantelleria wine.
TIP: if you have organized a picnic with your friends, then you can present these baci di dama on a tray.
Thanks to Cucinare Dolci
