Baci di dama - Almond cookies - Montersino style


240 grams all purpose flour 
200 grams butter
200 grams almond flour
200 grams powdered sugar
20 grams yolks
20 grams egg
100 grams dark chocolate
scoop of butter

Usually I prepare the dough the night before because it need to chill for 12 hours before bake.

In a bowl of stand mixer combine almond flour with the powdered sugar. Then add all purpose flour, butter, yolk and egg.  Combine all the ingredients until the doughis smooth and hold together.
Wrap the dough and chill in the refrigarator for about 12 hours.
Preheat oven to 320° F.
Take the chilled dough and working withone length of it at the time, cut off a small amount ( equal sized pieces; roll the pieces into a little ball (about a halzenut size) and place them on a baking sheet.

Bake the cookies for 15-20 minutes and let them cool completely.
Meanwhile melt the chocolate with the butter.
Put a chip sized dollop of chocolateon the bottom of one cookies and take another cookieand sandwiche the two cookies together,

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