Preparation
- Arrange the almonds on a baking tray and toast them in a preheated oven at 180 ° until lightly golden brown.
- Let the almonds cool and transfer, together with the granulated sugar into a mixing bowl.
- Chop at maximum speed until they become a fine and homogenous flour.
- Collect the mixture inside a bowl together with flour, cubed butter and remaining sugar.
- Work the mixture until it becomes a homogenous dough. Shape it into a small loaf, wrap in plastic wrap and refrigerate for at least 2 hours.
- When the time is up, take the dough from the fridge and with your hands roll it into about 1 cm sized balls.
- Arrange them on several baking sheets lined with parchment paper, spacing them appropriately. Let cool in the freezer for at least 1 hour.
- Afterwards, bake the cookies in a preheated oven at 140° for 15-17 minutes.
- Remove from the oven and let cool inside the pans. Meanwhile, melt the chocolate anyway you prefer and, with the help of a teaspoon, take a small amount necessary to join the cookies together.
- Once the chocolate has hardened the Baci di Dama are ready to serve.
