Baci di dama (ladies’ kisses)

AT A GLANCE

  • Serves 24 people

  • 105 gm (¾ cup) hazelnuts, roasted and peeled
  • 160 gm (1 cup) pure icing sugar
  • 125 gm softened butter
  • 1 orange, finely grated rind only
  • 1 vanilla bean, scraped seeds only
  • 150 gm (1 cup) plain flour
  •  
  • Chocolate filling
  • 150 gm dark chocolate (60% cocoa solids), coarsely chopped
  • 25 gm butter
  • 25 ml pouring cream
01   Preheat oven to 180C. Using a food processor, process hazelnuts and icing sugar until nuts are finely ground.
02   Using an electric mixer fitted with a paddle, beat butter, rind, vanilla seeds, hazelnut mixture and a large pinch of salt until creamy, then add flour, stirring until just combined (do not overmix).
03   Roll half-teaspoon of dough into balls and arrange about 6cm apart on baking paper-lined oven trays. Bake one tray at a time in centre of oven until golden (12-15 minutes), then cool on trays over a wire rack. Repeat with remaining biscuits.
04   For chocolate filling, combine chocolate, butter and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted. Stir until glossy and smooth, then cool to room temperature.
05   Spread half-teaspoon of chocolate filling onto the flat side of half the biscuits (you may have a little filling left over), then sandwich with remaining biscuits, pressing lightly together to seal. Biscuits will keep in refrigerator in an airtight container for up to 1 week. Bring to room temperature before serving.

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

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