Baci di Dama
Baking and Desserts • European
Description
Yield — 45–55 cookies.
Ingredients
- Glutinous Rice Flour 5 oz
- Peeled chestnuts 5 oz
- Butter 5 oz
- Sugar 5 oz
- Salt a pinch
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
Place the hazelnuts in a blender and grind them into flour. Mix the hazelnut flour with the rice flour, add sugar, salt, and cubed room temperature butter. Knead the dough, divide it into three parts, and roll each into logs about 2 cm in diameter, preferably solid and without cracks. Place the logs on parchment paper and chill in the refrigerator for 2–3 hours, or in the freezer for 15 minutes.
Step 2
Preheat the oven to 320°F. Take the chilled dough logs out one at a time, cut the dough into small pieces, and roll them into tiny balls weighing about 5 grams each. Arrange the balls on a baking tray lined with parchment paper, leaving about a couple of centimeters between them, and bake for 12–15 minutes until golden brown. Bake the remaining batches of chilled dough in the same way. Allow to cool to room temperature.
Step 3
Melt the chocolate in a double boiler. Stick two cookies together with a tiny drop of melted chocolate (1/4 teaspoon). Do the same with the remaining cookies and let the chocolate set.
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