Baci di dama — hazelnut sandwich biscuits
Small domed hazelnut biscuits joined with a thin layer of dark chocolate.
Active time40 min
Cooking36 min
Total5 hResting : 4 h
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Ingredients
- 150 g unsalted butter
- 1 egg
- 120 g dark cooking chocolate
- 250 g wheat flour
- 150 g roasted blanched hazelnuts
- 1 pinch of fine salt
- 150 g icing sugar
Preparation
Pulse the cold hazelnuts into fine crumbs without turning them into a paste. Rub the cold diced butter into the flour in a bowl. Add the icing sugar, hazelnuts and salt, then the egg. Bring together just until smooth. Wrap and refrigerate for 180 minutes.
150 g unsalted butter1 egg250 g wheat flour150 g roasted blanched hazelnuts1 pinch of fine salt150 g icing sugar- food processor
- mixing bowl
- knife
- chopping board
- cling film
Heat the conventional oven to 160 °C. Form small, even balls from the cold dough and space them on lined trays. Bake the trays in turn for about 12 minutes per batch. The tops should remain pale and the bases turn lightly golden.
- oven
- baking tray
- baking paper
Cool the biscuits for about 30 minutes. Do not move them while fragile, then transfer to a rack.
- baking tray
- cooling rack
Melt the chocolate in a bowl over simmering water without touching the water. Let it thicken to a spreadable consistency. Spread on the flat bases of the cold biscuits and sandwich in pairs. Set in a cool place for about 30 minutes until firmly joined.
120 g dark cooking chocolate- saucepan
- mixing bowl
- spatula
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration