La preparazione non richiede particolari accorgimenti… Trito innanzitutto le nocciole nel mixer con un po' di zucchero. L'ideale è usare metà nocciole tritate finemente e metà nocciole pestate grossolanamente a mano. 

Monto a neve ferma gli albumi a temperatura ambiente in una pentola grande e unisco man mano lo zucchero.

At first you should make the hazelnut flour: I toasted shelled hazelnuts in high temperature oven for a minute. I've shelled and peeled them. The skin comes off easily with your hands. I've chopped them in a blender to obtain a rather fine flour.
Now I whip the eggs with sugar and them I add softened butter, grated rind of a lemon and sifted flour with baking powder. At the beginning we can use a whisk. Then I join the chopped hazelnuts, a tablespoon of olive oil and a cup of milk to mix better.

After mixing well until we get a homogeneous mixture I pour it into a greased and floured round cake pan and I bake it at 150 degrees for about 30 minutes. I have used half ingredients and a 24cm diameter round pan: the result is a thin but good tasty cake.
Once baked, we can sprinkle icing sugar on and serve a slice with honey or Zabaione... A true goodness!

Nel frattempo possiamo sciogliere il cioccolato a bagnomaria, e quando i biscotti saranno pronti, riempiamo una sac a poche e versiamo una goccia di cioccolato sulla parte piatta del biscotto. Meglio aspettare che il cioccolato s'indurisca un po' per evitare che coli. Chiudiamo poi delicatamente con un altro biscottino e ripetiamo lo stesso procedimento per tutti. Lasciamo che il cioccolato si raffreddi e serviamo con un bel bicchiere di spumante delle Langhe!;)

Two hazelnut caps that blend in a dark chocolate kiss originating in Tortona, in the province of Alexandria, which has a long tradition of chocolate confectionery. There they were born a century ago, but someone  ascribes its invention also to a pastry chef of the Savoy family in 1852. Th name come from the its particular shape which seem like a pair of lips intent to kiss. They are still made with the original ingredients: hazelnuts, flour, sugar, butter and melted chocolate as a filling.

Recently they are also made with almonds, mixed with almonds and hazelnuts, and there is a cocoa variant with the addition of cocoa in the dough.

The traditional recipe doesn't use egg, but I prefer to add it. To prepare the Baci di Dama, you first need to chop the peeled hazelnuts flour. I suggest to buy the whole hazelnuts, that we have to shell and peel by toasting them in oven for just a minute. Once peeled, we can mix them in a blender together with sugar until we get a fine hazelnut flour. If we have bought a nice and ready hazelnut flour we just need to mix it with all the ingredients.

I wet the cake with water and sugar. I cover the cake with butter cream using a round and long spatula. Then I  roll the white fondant with a drip of yellow and I gently cover the cake with it keeping attention to the folds. It should be very smooth. 

Vedi anche

Rose Mini Cake

Jade Garden Mini Cake

Rosita Mini Cake