BACI DI DAMA

A recipe for kisses! It couldn't be any other way with these little biscuits, called "lady's kisses" because the two halves are held together by a thin layer of chocolate, like two mouths in a delicious kiss. The result is crumbly, sweet biscuits .. and just like kisses, one leads to another! What do you think?

To prepare the baci di dama, we'll start with the pastry. In a mixer bowl place the Virgilio centrifuged butter - it's wonderful for shortcrust - softened and cubed; and the sugar. Mix for a few seconds at low speed to combine well. Add the ground almonds and mix again. Place the egg whites in a bowl, add the salt and mix to dissolve; add to the mixer bowl. When the mixture is smooth, turn off the machine and add the sieved flour. Keep mixing at low speed, using a spatula to scrape the mixture from the sides of the bowl.

When the flour is incorporated, transfer the dough onto a lightly floured surface. Sprinkle with flour and shape into a block without kneading. Wrap the pastry in cling film and chill for 2-3 hours. Then place the pastry on a lightly floured surface and use a rolling pin to roll to a thickness of 1 cm. Trim the edge, then cut strips lengthwise about 2 cm wide. Now cut 2 cm strips in the other direction, giving small squares each weighing about 4-5 g. Roll these by hand and place on an oven tray lined with greaseproof paper, well spaced out. This recipe will make about 250.

Bake in a pre-heated static oven at 180°C for 12 minutes. When golden brown, remove and allow to cool. Now temper the chocolate and place in in a cone of greaseproof paper. Turn over half of the half-spheres, squeeze a little chocolate in the centre and place another half on top, pressing gently to join. Repeat with all the biscuits, and leave to set before serving.

Buon appetito!