Baci di dama salted with black summer truffle
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Baci di dama salted with black summer truffle


Ingredients for dough

- Parmesan cheese dop 80 g
- flour 100
- almond flour 100 g
- Cold cubed butter 80 g
- Coarse salt 1 pinch
- White wine 20 ml

For the filling

- Robiola
- Truffle slices


Let´s start with the dough: in the bowl of a blender pour the 00 flour and the almond flour, add the butter and coarse salt, blend everything several times until a sandy mixture is obtained and transfer everything to a large bowl. Now add the grated Parmesan cheese and white wine and knead the mixture quickly, trying to compact it without heating it up, then make small balls of about 10 g each with your hands.  Transfer the balls to a baking tray with baking paper and bake 25 minutes at 180° preheated. Once cooked, remove from the oven and leave to cool.

Let´s move on to the filling: in a bowl mix the robiola cheese with the truffle slices with a pinch of salt and pepper and mix all the ingredients well.

Now transfer the cheese cream into a piping bag with a smooth nozzle and, when the baci di dama have cooled down, proceed with the filling. Take a small ball, squeeze the cream on the flatter side, close with a second biscuit and press lightly to adhere the two biscuits.