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Blog - Recipes
Type: Cookie - Pastry
Serves: 30 pieces
Difficulty: easy
Preparation time: 20' + rest
Baking: oven 175°C - 350°F
Baking time: 18-20 min
Special diet: egg-free
butter 150 g (5¼ oz)
icing sugar 150 g (5¼ oz)
salt 1 g (1/8 teaspoon)
pastry flour 150 g (5¼ oz)
hazelnut flour 150 g (5¼ oz)
chocolate ganache 150 g (5¼ oz)
Baci di Dama Cookies
Baci di dama are cookies typical of Piedmont, the region I come from in the northwest of Italy, known for its sought-after DOP hazelnuts. Baci di Dama consist of two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate. They are very delicate and have a melt-in-your-mouth texture that is quite addictive.

How to make Baci di Dama Cookies
Preheat oven to 350 degrees F (175 degrees C) and prepare two baking trays with baking paper.
Sift the flour mix it with the and make a fountain on your table.
Mix the room temperature butter and the sugar in the middle of the flour fountain.
Add salt and flavor and mix the flour.
Stop mixing when the ingredients are incorporated.
Wrap the pastry in parchment paper and rest it in the refrigerator for at least 30 minutes before using it.
After resting form 10 g balls each (about 60 pieces will come out) and arrange them on the pan and let them rest in the fridge for 2 hours.
Bake 18 to 20 minutes in the preheated oven. After baking the balls will become half balls.
Prepare the chocolate ganache with 90 g of dark chocolate and 60 g of cream, following the procedure described in the recipe Chocolate Ganache and let it rest until it has reached the right consistency for the filling of biscuits.
When the biscuits have cooled, pair them with the ganache.

Tips and Tricks
To get balls of the same weight quickly, without having to weigh them one by one, you can use this trick: before resting in the fridge, spread the dough between two sheets of baking paper to a thickness of 1.5 cm and leave it to rest in the refrigerator, even for one night.
After resting, cut out 3 cm diameter disks with a cookie cutter and form the balls.
To make sure that the biscuits do not crack during cooking, press the dough between your hands until it is crushed (rub and in the meantime turn the dough between your hands) and gradually reduce the pressure to form the ball. If you have carried out this operation well you will have to obtain a white-colored ball.

The biscuits are preserved to 4-5 days at room temperature. When you stuff them with ganache, you can keep them at room temperature for one day or for 2-3 days in the refrigerator.

Are you looking for a recipe journal to write down this recipe? I created the product that may be suitable for you: My Sweet recipes: Cakes and Desserts Recipe Book.

If you are looking for some delicious recipes whit Pie Pastry, here are some examples:
Chocolate Chips Cookies, Marbled Cake, Coconut Cake

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