chocolate part II
We continued the adventure by making these cute biscuits. The recipe says it makes 60, I ended up making 75 biscuits. I guess it depends how big you make them!
Baci di dama
[Makes 60]
Ingredients:
250g soft unsalted butter
110g icing sugar, sifted 1 1/2 teaspoons vanilla extract
250g plain flour
50g cocoa
105g hazelnuts, roasted, peeled and finely ground
Filling:
125g dark chocolate, chopped
30g unsalted butter
75g hazelnuts, roasted, peeled and finely ground
Method:
1. Using an electric mixer, beat butter and icing sugar until light and fluffy, then add vanilla. Sift together flour and coca and stir into butter mixture with ground hazelnuts until mixture is well combined. Take heaped tablespoons of mixture and, using your hands, roll into balls, then place on baking paper-lined oven trays and flatten slightly with your fingers. Refrigerate biscuits for 2 hours or overnight, then bake at 180C for 15 minutes or until firm to the touch. Cool on trays for 5 minutes, then carefully transfer to wire racks to cool completely.
2. For filling, melt chocolate and butter in a small heatproof bowl over a saucepan of simmering water, then remove from heat, add ground hazelnuts and stir to combine well. Spread a little filling onto half of the cooled biscuits, then top with remaining biscuits. Leave in a cool place for filling to set.
Filled biscuits will keep in an airtight container for up to 1 week, or in the freezer for up to 3 months.
Aren't they cute?
Baci di dama
[Makes 60]
Ingredients:
250g soft unsalted butter
110g icing sugar, sifted 1 1/2 teaspoons vanilla extract
250g plain flour
50g cocoa
105g hazelnuts, roasted, peeled and finely ground
Filling:
125g dark chocolate, chopped
30g unsalted butter
75g hazelnuts, roasted, peeled and finely ground
Method:
1. Using an electric mixer, beat butter and icing sugar until light and fluffy, then add vanilla. Sift together flour and coca and stir into butter mixture with ground hazelnuts until mixture is well combined. Take heaped tablespoons of mixture and, using your hands, roll into balls, then place on baking paper-lined oven trays and flatten slightly with your fingers. Refrigerate biscuits for 2 hours or overnight, then bake at 180C for 15 minutes or until firm to the touch. Cool on trays for 5 minutes, then carefully transfer to wire racks to cool completely.
2. For filling, melt chocolate and butter in a small heatproof bowl over a saucepan of simmering water, then remove from heat, add ground hazelnuts and stir to combine well. Spread a little filling onto half of the cooled biscuits, then top with remaining biscuits. Leave in a cool place for filling to set.
Filled biscuits will keep in an airtight container for up to 1 week, or in the freezer for up to 3 months.
Aren't they cute?
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