Baci di Dama
1 2/3 cup – 200g flour 00
3/4 cup – 200g granulated sugar
2 cups – 200g ground hazelnuts
2/3 cup – 150g unsalted butter
2/3 cup – 100g dark chocolate
a pinch of cinnamon
Store the butter at room temperature to soften it.
Grind the hazelnuts. They must be already toasted.
In a large bowl, pour the flour, sugar, hazelnut powder, softened butter and a pinch of cinnamon, and work until you get a smooth and homogeneous dough.
Wrap in transparent film and place in the refrigerator for 9-10 hours (no freezer).
Once the necessary time has elapsed, work the dough gently to form small balls that will be baked at a temperature of 320 °F – 160 ° C for 25 minutes. Important: bake the dough while it is still cold so that the biscuits do not become too flat.
Once baked, let the hemispheres cool down, and in the meantime melt the chocolate in a bain-marie or in the microwave. Using a pastry cone or even a teaspoon, place a little ‘chocolate on the flat part of a hemisphere, let it cool for a few minutes, and rest the flat part of the second hemisphere, making it possible to combine two hemispheres with the chocolate.
Let cool and consume within 4-5 days keeping the fragrance in a closed jar.