Hazelnut Lady's Kisses

Name: Hazelnut Lady's Kisses
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 22
Ingredients: Type 00 flour 2 cups; Nut flour 1 cup; Gianduia chocolate 1.75 oz; Eggs (about 1) 1.7 oz; Butter at room temperature 0.8 cup; Sugar granulated 0.6 cup; Fine salt 1 pinch

it es br de fr

176

Calories per piece

Vegetarian

Energy Kcal 176
Carbohydrates g 15.8
of which sugars g 7.2
Protein g 2.6
Fats g 11.4
of which saturated fat g 4.85
Fiber g 0.7
Cholesterol mg 29
Sodium mg 40

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Makes: 22 pieces
Cost: Average
Note + the resting time of the dough in the refrigerator (90 min)

PRESENTATION

"Give me a thousand kisses, and then a hundred, then a thousand more and then a hundred." Thus the poet Catullus declared his boundless love for Lesbia. We were inspired by these passionate kisses for the recipe of small fragrant delights: hazelnut lady's kisses. These tasty cookies, made with a hazelnut flour dough and filled with a delicious gianduja cream, are a valid alternative to the classic Piedmontese recipe which involves an almond-based dough. The name lady's kiss is thought to derive from the shape of the treats made up of two discs of dough joined together, reminiscent of a kiss between lovers. Make these little jewels of Italian pastry for your parties, birthdays, or buffets: success is guaranteed!

INGREDIENTS
Ingredients for 22 kisses: Type 00 flour 2 cups (250 g); Nut flour 1 cup (120 g); Gianduia chocolate 1.75 oz (50 g); Eggs 1.7 oz (48 g) - (about 1); Butter 0.8 cup (190 g) - at room temperature; Sugar 0.6 cup (120 g) - granulated; Fine salt 1 pinch

Preparation

How to prepare Hazelnut Lady's Kisses

To prepare hazelnut lady's kisses, place the room temperature butter, previously cut into cubes, into the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar 1, start the machine at low speed 2, and mix everything for about ten minutes. Once you achieve a lightly whipped cream, add the egg 3 and let it be fully absorbed.

At this point, add the salt 4, work for a few more minutes, and turn off the mixer for a moment 5. Sift the all-purpose flour directly into the bowl,

and also add the hazelnut flour by sifting it as well 7. Start the machine again 8 and let the flours be fully absorbed 9.

Only when you have achieved a uniform mixture 10, transfer it to a lightly floured surface and work it with your hands or a dough scraper, to avoid warming it too much, until you form it into a block 11. Wrap it in plastic wrap 12 and place it in the refrigerator to firm up for at least 1 hour.

After this time, take your block and cut it 13 into 44 pieces; then with your hands shape each piece of dough into a sphere 14, place them on a tray lined with parchment paper, and put them back in the refrigerator to firm up for 30 minutes. At this point, transfer your balls onto a baking sheet, also lined with parchment paper 15, and bake everything in a preheated static oven at 356°F (or in a convection oven at 347°F) for 20-22 minutes.

Once baked 16, transfer the balls onto a wire rack 17 and let them cool completely. Meanwhile, prepare the filling: take the gianduja chocolate and cut it into cubes 18,

then melt it 19 in a double boiler or in the microwave, using 30-second intervals and stirring the chocolate before heating it again. Once melted, let it cool while stirring occasionally, until it reaches a fairly thick consistency. Transfer the chocolate into a piping bag and spread some on the flat side of a ball, then close it with another ball. Complete the hazelnut lady's kisses this way and let them rest for about 20 minutes on a wire rack: when the gianduja chocolate has dried, the cookies will remain together and will be ready to be enjoyed!