Ingredients
- 00 flour,
- 250g,
- room temperature butter 190g,
- hazelnut flour 120g,
- granulated sugar 120g,
- salt 1 pinch,
- 1 small egg,
- chocolate (gianduja) 150g,
- vanilla 1 pod
Preparation
Start by placing the sifted 00 flour, hazelnut flour, and granulated sugar in a bowl. Whisk and add the seeds of a vanilla pod. Once the dry ingredients are combined, add the room temperature butter cut into small pieces and start kneading by hand.
In a small bowl, beat the egg with the salt and add it to the mixture, continuing to knead. Now transfer the mixture to a lightly floured surface and knead by hand until you get a compact dough. Flatten it with your hands and cover it with plastic wrap, then put the dough in the refrigerator to rest for at least an hour.
After the necessary time, remove the dough from the fridge, form small walnut-sized balls and place them on a baking tray lined with parchment paper. Put the balls back in the refrigerator for at least 30 minutes. Then bake them in a preheated static oven at 180° for 20-22 minutes or in a fan-assisted oven at 160° for 15-20 minutes: once the biscuits are cooked, let them cool on a wire rack.
Meanwhile, take the gianduja chocolate, cut it into large pieces and melt it in a double boiler or microwave. Put the melted chocolate in a piping bag and spread a little on the flat side of one ball, then close it with another ball. Once the hazelnut baci di dama are complete, place them on a wire rack; when the gianduja chocolate has dried, the cookies will be ready to enjoy!