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Baci di dama (ladies’ kisses)


You'll need

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

Method

  • 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.

At A Glance

  • Serves 24 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 24 people

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