Baci di dama recipe make them at home with our spreadable Ligurian hazelnut cream.
Baci di dama is originally from Piedmont but now they are really everywhere. With our recipe you can make them at home with our spreadable Ligurian hazelnut cream.
100 g flour 00 100 g de-oiled hazelnut flour, 90 g sugar 120 g butter A pinch of salt and Il Parodi hazelnut spread
We mix by hand (or in a planetary mixer or in a mixer) soft butter, sugar and a pinch of salt until it is compact and homogeneous.
Then add the "00" flour, the hazelnut flour and mix everything together until a compact mixture is obtained which we leave to rest in the refrigerator for about 30 minutes.
Once the dough is ready, create balls of about 7/8 grams each which we will leave to rest for about 30 minutes in the refrigerator.
We transfer the biscuits onto a baking tray covered with baking paper and bake for about 20 minutes in a static oven at 160°.
Once taken out of the oven and cooled, fill them with half a teaspoon of hazelnut spread and add the two biscuit hemispheres together.
Let it rest in the fridge for 10 minutes to compact the hazelnut cream.
These cookies, when stored at room temperature
in an airtight or tin box, they can be kept for 2/3 days.