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Baci Di Dama
by: Nathalie Charron
- Preparation 30 min
- Cooking 15 min
- Portions 4 pers.
Ingredients needed
- 1 (400 g) jar of Cookie Bluff's Signature Chocolate cookie dough
- 1 cup almond meal
- 3 tbsp. Favuzzi Pistachio cream
- 3 tbsp. Favuzzi Hazelnut cream
Steps of preparation
- Mix the cookie dough with the almond meal in a bowl using your hands.
- Form 20 small balls and place them on a cookie sheet lined with parchment paper.
- Put the balls in the freezer for 1 hour. This step is essential for the cookies to hold together.
- Bake for 15 minutes at 160°C (325°F).
- Let cool, then spread the Pistachio or the Hazelnut creams on each half and put them back together.
- Keep in the refrigerator until ready to eat. Buon appetito!
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