Vegan baci di dama
Baci di dama are biscuits typical of Italy’s region Piemonte, in particular of the city Tortona. Their name (baci means kisses) comes from their particular shape, which resembles a mouth that is about to kiss.
Difficulty:
Low
Preparation time:
15 minutes
Cooking time:
10 minutes
Cost:
Average
Ingredients for about 25 baci di dama
- 100 grams of hazelnuts
- 200 grams of flour
- 50 grams of sunflower oil
- 100 grams of unsweetened non-dairy milk (I suggest oat milk)
- 50 grams of sugar
- 8 grams of baking powder
- 70 grams of dark chocolate
Preparation
First of all, toast the hazelnuts in the oven or in a pan and mix them in a food processor, until you obtain a powder consistency.
In a bowl combine flour, hazelnut flour, oil, non-dairy milk, sugar, and baking powder. Knead well until the dough results even.
Take off small pieces of the dough and shape them into small balls. Place them on a baking tray and slightly press them until you obtain a half-sphere. Repeat the same procedure until you finish the dough.
Cook for 10 minutes in a static oven at 180 °C. Take the baking tray out of the oven and let it cool down.
Meanwhile, melt the chocolate in a bain-marie.
Dip the flat side of the half-sphere into the chocolate and place it on another half-sphere. Repeat the same procedure for all of the baci di dama.
Let solidify before enjoying.
Baci di dama can be kept in the fridge for three days.
