In this period I am quite busy organizing my imminent move, personal commitments of various kinds and preparations for this holidays, but I could not let Christmas arrive without offering you my best wishes and without giving you a new recipe, so today I bring you these little and delicious coconut Baci di Dama with white chocolate.
I think that in this moment of the year more than ever in the houses you can breathe the exciting smell of freshly baked cookies, and I find that the custom of offering or giving your loved ones something sweet, made with your loving hands, is really pretty.
I really hope that you will make good use of my recipe and that during these holidays you will offer your friends these friable coconut Baci di Dama with white chocolate…
Some tricks before directions
The Baci di Dama are typical delicious Italian sweets made with hazelnuts, or almonds, and chocolate, their name in Italian means “Lady’s kisses”.
These biscuits were born in the 800 in Piedmont, an Italian region where they have been producing hazelnuts for centuries and where you can taste some of the most famous Italian specialties.
To obtain a better result it is advisable to let the dough of your Baci di Dama rest in the fridge, so the biscuits will be more crumbly and do not lose their shape during cooking.
I flavored my coconut Baci di Dama with white chocolate with cinnamon because, according with the period, I wanted to give them a Christmas scent, but these cookies are good all year round, especially to accompany tea, and if you want you can replace cinnamon with vanilla.
Regarding the chocolate, remember that when you use it to fill the Baci di Dama, it must be melted but have a thick consistency, otherwise, because of the weight of the biscuit above, it will run down along the sides.
While stuffing your cookies, if you notice that your chocolate has become too thick, you can warm it again so that it can return to the right consistency.
Coconut Baci di Dama with white chocolate recipe
Calories: 258 kcal
- 145 gr of cake flour
- 50 g of shredded dried coconut
- 100 gr of butter
- 40 g of icing sugar (not with vanilla)
- 1/2 teaspoon of cinnamon powder
- A pinch of salt
- 60 gr of white chocolate
Take the butter out of the fridge 10 minutes before starting.
In a mixer chop the shredded dried coconut for a few seconds in order to make it thinner and similar to a flour.
Put the icing sugar, the flour, the shredded dried coconut, the pinch of salt, the cinnamon and the butter cut into small pieces on a flat surface, knead the ingredients with your hands until the dough is similar to the shortcrust pastry.
Press and compact the dough forming a loaf about 2 cm high, wrap it in plastic wrap and let it rest in the fridge for half an hour.
After this time cut the dough into slices about 2 cm wide, so cut them into cubes (about 2 cm per side).
Cover two baking trays with baking paper.
Take the dough pieces and form some balls making them rotate on the palm of the hand (as if to make the meatballs) and lay them on the baking trays, distancing them a little.
Mash each ball very lightly with a finger, and place the baking trays in the fridge for about 30 minutes after covering the biscuits with some plastic wrap.
After the rest time, bake your Baci di Dama in your oven already hot at 170° C in conventional mood and let bake for 17 minutes (or until the base of your biscuits will be coloured and the surface slightly golden).
Let the Baci di Dama cool completely at room temperature, then melt the white chocolate in a bain-marie.
Let the melted white chocolate cool down until it has the consistency of a soft cream then stuff the biscuits.
Using a teaspoon, place a small amount of chocolate on the flat side of a biscuit, then place another biscuit on top of the chocolate.
Make the white chocolate firm, then put your coconut Baci di Dama with white chocolate in tin boxes or glass jars (you can store them for several days).