A traditional recipe with a little coffee-scented reinterpretation. Here are the “Baci di Dama” prepared with the addition of a restricted espresso.
- 00 Flour 300 g
- Hazelnut flour 100 g
- Almond flour 50 g
- Butter 100 g
- Short coffee 30 ml
- Salt 1 pinch
- Sugar 100 g
- Milk chocolate, 200 g for the filling
Pour the sifted flour, hazelnut flour, almond flour and softened diced butter into a bowl, add half of the short coffee and salt.
Mix well, then knead quickly with your hands until you obtain a firm, smooth dough. Wrap in cling film and refrigerate for 1 hour.
When the time has elapsed, form the dough into balls about the size of a hazelnut.
Bake in a static oven at 170°C for at least 15 minutes. Take them out and let them cool completely.
Now melt the chocolate in a bain-marie with the other half of the coffee.
Mix well and allow to cool before filling the baci di dama. Using a piping bag, pipe onto one half of the baci di dama, then use the other half to close them. Allow the chocolate to solidify.
Before enjoying, allow the chocolate to solidify completely and sprinkle with icing sugar if desired!