Baci di Dama
Two adorable little hazelnut or almond flour based cookies sandwiched with a luscious espresso dark chocolate.
Ingredients
- 240 grams hazelnut or almond flour
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon salt
- 10 tablespoons butter, cold, cubed
- 1 tablespoon vanilla extract
- 1/2 cup dark chocolate morsels
- 1/2 teaspoon espresso powder
Instructions
- Whisk together 240 grams of hazelnut or almond flour, 1 cup of all purpose flour, 2/3 cup of sugar, 1/4 teaspoon of salt and 4 tablespoons of cornstarch in the bowl of a stand mixer
- Using the paddle attachment, add 1 tablespoon of vanilla extract and incorporate 10 tablespoons of cold, cubed butter, until a wet sandy textured dough forms and you no longer see chunks of butter
- Form 1 tablespoon balls of dough and place them onto parchment lined baking sheets
- Refrigerate the shaped dough for 2 hours
- Preheat the oven to 325 degrees
- Bake chilled dough for about 18 minutes
- Transfer cookies to a cooling rack until fully cooled
- Melt 1/2 cup of dark chocolate morsels and stir in 1/2 teaspoon of espresso powder until smooth
- Dollop 1/2 teaspoon of meted chocolate in between two matched fully cooled cookies
- Chill the sandwiches until the chocolate is set