Almond Baci di dama with a Cocoa and Almond Centre
Small biscuits from Tortona: two almond halves joined with cocoa cream, perfect as a gift or served with coffee.
A recipe from the ITALAZA kitchen
Preparation 135 min · Cooking 15 min (not counting bringing the water to the boil)
A little longer than planned: 150 min.
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In the kitchen 9 steps
- Combine the flour (100 g), ground almonds (100 g), sugar (80 g) and a pinch of salt (to taste).
- Add the softened butter (100 g) in pieces and rub it in with your fingertips until you have a smooth dough.
- Flatten it into a disc, wrap it and leave it to rest in the fridge for 1 hour.
- Preheat the oven to 160 °C and line a baking tray with baking paper.
- Take small pieces of dough, roll them into equal-sized balls, about 2 cm in diameter, and place them on the tray with space between each one.
- Put the tray in the fridge for 10 minutes, then bake for 15 minutes: the biscuits should stay pale, with only a light golden colour on the base.
- Leave them to cool completely on the tray, as they are fragile while hot.
- Mix the almond cream (60 g) with the unsweetened cocoa (10 g) until smooth.
- Spread a little of the mixture on the flat side of one biscuit, top with a second biscuit and leave to set for 15 minutes before serving.
Tip: Weigh the dough balls if you can: matching halves make perfectly round kisses that all bake at the same time.
Probably contains: gluten, milk, nuts · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta, Dolcefetta Almond Cream O' Sole 'e Napule – Spread, Cacao Amaro Perugina – Bitter Cocoa Powder