Lady's Kisses

Baci di dama are biscuits made up of two crumbly spheres of shortcrust pastry joined by a thin layer of chocolate. 

They are perfect to accompany tea and coffee, but be careful, they are so good that it is impossible to stop.

They are simple to make and the recipe is also very easy to remember because all the ingredients have the same quantity. 

Today we will see them at the right hazelnut.

Method

Weigh the cold margarine from the fridge into cubes and the 00 flour into a bowl. Mix by hand, or in a planetary mixer with the paddle attachment, until you obtain a sandy consistency. 

Then add the other ingredients such as salt, hazelnut flour and granulated sugar. Mix well until you obtain a compact mixture.

Transfer to the workbench, over a sheet of transparent film, and create a rectangular dough measuring approximately 18x22cm. Wrap in cling film and place in the refrigerator for 2 hours.

Cut the long side into 11 strips, then strips of 2cm each.

And the short side in 9 strips, so to obtain 2x2cm squares.

Place in the freezer for 15 minutes. 

Now make balls with each square, but you have to press and make a sphere, not just roll it in your hands otherwise the dough will crumble. 

Then arrange the balls on a baking tray with baking paper or a micro-perforated mat, spaced apart as they will expand slightly.

Cook in a fan oven at 180˚ for approximately 18 minutes.

Allow to cool to room temperature. 

Melt the dark chocolate in the microwave or in a bain-marie up to a temperature of no more than 27-28˚, melt slowly. 

Transfer to a piping bag or paper croissant. 

In alternating lines, turn the biscuits upside down.

Place a small amount of chocolate on each biscuit turned over, then onto the flat side. 

Before the chocolate solidifies, pair a biscuit filled with chocolate with an unfilled one. Proceed in this way with all the biscuits until they have all been combined.  

Transfer to a container or under a glass bell jar.