Ciao a tutti !!!
What more delightful than these Northern Italian cookies, soft and crunchy, two perfect or not perfect little half balls cookies, fitting each other like a sweet tender sandwich, through a lite layer of wonderful chocolate! Moist and crunchy to perfection for a coffee or tea time.
In Italy, we dip ( it is called pucciare) them with care as they could break, into the warm beverage and savor them very slowly like a…kiss! It is an old tradition to have a good coffee and these Italian cookies as the greatest afternoon break.
They are not difficult to make and these tender cookies are so delicious that they are impossible to resist and will not last long! So think ahead how to double the recipe. I Baci di Dama are typical from Piedmont, where these so special hazelnuts grow, yet you could use almonds if you like or a mix.
So difficult to share with others m friends! Really do follow my suggestion, make sure you bake enough of it to have your own sweet moment morning or afternoon delight!
- 2/3 cup sugar
- 2/3 cup all purpose flour or rice flour
- 2/3 cup sugar or 1/2 cup
- 2/3 cup butter at room temperature
- 3 oz. bittersweet chocolate in pieces
- 1 pinch of salt
- lemon or orange zest
How you make it :
- In a food processor pulse hazelnuts till they reach a thin powder.
- In a large bowl mix flour and butter.With your clean hands, knead and work it enough but not too long, add hazelnuts, sugar, salt and lemon zest.
- Work the dough with your hands till smooth and it holds together. If it doesn’t, knead again adding 1 tablespoon of cold water.
- Form two or three pieces flat rounds of dough and refrigerate for at least 2 hours, covered with a plastic wrap, or 15 minutes into the freezer.
- Meanwhile pre heat the oven at 325F (160 C).
- Work the pieces of dough one by one, cut it in long small long rolls, and then cut out of each roll several small pieces (marble size) shaping them and rolled between your hands.
- Line them up on large plate and refrigerate for 20 minutes more (covered).
- Using two baking sheets lined with parchment, line all the small half balls and bake them in the oven 15/20 minutes, turning them halfway,till well golden.
- While the cookies bake, melt chocolate in a pan with a drop of water or over simmering water till smooth and melted.
- Working in batches and using a pipe or a small spoon, top each half ball wit a tiny drop of chocolate, then close them like a sandwich till all cookies are done.
- Let them rest for 15 minutes on a cooling rack or plate and then ready to serve!!!
Remember to keep some for yourself, too good!