BACI DI DAMA
(LADIES’ KISSES)
PREP + COOK TIME 40 MINUTES
(+ COOLING & STANDING) MAKES 50
100g butter, softened
⅓ cup (75g) caster sugar
1 cup (100g) hazelnut meal
¾ cup (100g) plain flour
CHOCOLATE FILLING
200g dark chocolate (70 per cent
cocoa solids), chopped
80g butter, chopped
⅓ cup (30g) finely chopped
roasted hazelnuts
1 Preheat oven to 180°C/160°C
fan. Grease oven trays; line with
baking paper.
2 Beat butter and sugar in a medium
bowl with an electric mixer until
smooth. Stir in sifted hazelnut meal
and flour to form a stiff dough.
Roll level teaspoons of mixture into
balls, place on an oven tray; flatten
into 3.5cm rounds. Using a finger,
smooth out any cracks around the
edges (this may take some time as
the dough is quite stiff).
3 Bake biscuits for 8 minutes
or until browned lightly. Stand
for 5 minutes before transferring
to wire racks to cool.4 Meanwhile, make chocolate
filling. Sandwich cooled biscuits
with 2 teaspoons of chocolate filling.CHOCOLATE FILLING
Place chocolate and butter in
a small heatproof bowl over a
small saucepan of simmering water
(don’t let water touch base of bowl);
stir until smooth. Stand at room
temperature until thickened to
a spreadable consistency; stir in
chopped hazelnuts.82 AWW FOOD • ISSUE TWENTY-ONE
BACI DI DAMA
(LADIES’ KISSES)COOK’S
NOTES
BACI DI MAMA (LADIES’ KISSES)
Ground nuts lose fl avour
quickly. For a more intense
hazelnut fl avour, process
200g whole hazelnuts. Sift
out large pieces, and weigh
the amount required.Plain biscuits will keep in an
airtight container for up to
1 week. Sandwiched biscuits
will keep refrigerated in
an airtight container for
up to 1 week.