Baci di dama are typical Piedmontese biscuits made with almond or hazelnut flour. In this recipe I used almonds, but you can replace them with hazelnuts or mix 50g of hazelnut flour and 50g of almond flour.
If you don’t have the hazelnut or almond flour, put the nuts in a mixer with the sugar and reduce them to powder, then add the butter and flour.
These biscuits will not be golden after baking and be careful not to touch them until they are completely cold. When you remove the biscuits from the oven, they are extremely fragile, due to the amount of butter.
INGREDIENTS (for 25/30 biscuits)
- 100g butter
- 100g almond flour
- 100g brown sugar
- 100g flour type 0
- 100g dark chocolate
HOW TO MAKE BACI DI DAMA
Pour the almond flour, the softened butter in pieces and the sugar into a bowl and mix quickly.
Add the flour and form a smooth dough.
Let rest for about 2 hours the dough in the fridge covered with plastic wrap. Remove the dough from the fridge and make little balls (about 7g each), place them on a baking tray covered with baking paper and let them cool for about 1 hour in the fridge. Bake in a static oven at 320°F (160°C) for about 20 minutes.
Let the balls cool completely and after melting the dark chocolate in a bain-marie, pair them by pouring a teaspoon of chocolate on one ball and overlapping another one.
Enjoy your baci di dama!
