Baci Di Dama

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   1. Preheat the oven to 150 C. Place the hazelnuts on a baking tray and roast in the oven for about 10 minutes. Remove pan from oven. Rub off the skins with a tea towel and then chop the nuts until you have a coarse texture (if you like less texture to these biscuits, then chop the hazelnuts until they are fine).

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   2. Place the chopped nuts, flour, baking powder, butter, sugar and egg in the bowl of a stand mixer that has a paddle attachment and mix until it all comes together into a dough.

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   3. Line your baking trays with baking paper. Roll pieces of the dough into balls. You want to aim to have 48 balls (for a total of 24 sandwiches). Place the dough balls on the trays at least an inch apart and press down slightly to flatten.

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   4. Bake for 10-15 minutes or until golden. Remove from oven and allow cookies to cool.

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   5. Put the chocolate and cream in a microwave safe bowl. Melt it in the microwave on a low setting, for 30 seconds at a time, and stir until a smooth consistency is reached. Set aside to cool slightly.

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   6. Sandwich two biscuits together with a small amount of the chocolate in between. Store in an airtight container for up to a week (if they last that long).

* Per serving · 4 servings · Values may vary.

No additional tips available.