Baci di Dama

Baci di Dama

Yield: 16-18

Prep: 10 min

Cook: 20 min

Ready: 30 min

Ingredients

• 3/4 cup hazelnut flour

• 3/4 teaspoon powdered stevia

• 1/2 cup butter, softened

• Zest of 1 lemon

• 1 cup almond meal flour

• 1 tablespoon arrowroot powder

• 1 egg white

• 1/2 pound dark chocolate (between 72 to 100 per cent cocoa)

Instructions

1. Preheat oven to 350F. Process hazelnut flour with Xylitol in a food processor until finely ground. Add butter and lemon zest and process until creamy. Remove from processor and gently incorporate almond flour until just combined (do not overmix). Stir in arrowroot and egg white.

2. Roll dough into a long small cylinder (1½ inch diameter) on parchment paper and slice into 1 inch coins. Roll coins around in hands to make a small balls. Place on lined oven trays, well spaced to allow for spreading, and bake for 12-15 minutes until lightly golden. Set aside to cool.

3. Melt chocolate in a glass bowl over a hot water double boiler, stirring until smooth and glossy. Spread a small amount of chocolate on one side of the cooled biscuit, then sandwich with another biscuit. Repeat with the remainder.