THE BACIO AMALFITANO: A DIVINE GOURMET OF THE DIVINE COAST

Below, is the recipe for Bacetti Amalfitani by one of the most famous pastry chefs on the Coast, Sal De Riso. Although this recipe may seem easy, it can hide pitfalls for the less experienced. 
So be careful and follow diligently every step indicated below to obtain the perfect pastry.
Also, be careful: once you try one, it will be difficult to stop!

• With the help of an electric whisk or a planetary mixer, whip the butter with sugar and vanilla for 5 minutes, then add the peel of the untreated lemon and a pinch of salt.
• Add the eggs to the butter and mix it well.
• Add the hazelnut flour (preferably Giffoni Hazelnuts)
• Add flour 00, potato starch, and yeast. Mix well to obtain a homogeneous mixture.
• Put the mixture in a pastry bag and make the pods the size of a hazelnut (or help yourself with your hands if the mixture is too hard) and place the pods on a baking sheet covered with parchment paper
• Bake at 170° for 12 minutes

• In a saucepan, boil for 30 seconds the milk (or if you prefer, cream) with vanilla and the lemon peel.
• Pour the white chocolate into flakes or pieces, and make it melt by stirring with a wooden spoon.
• After about 10 minutes, pour the limoncello into the mixture. 
• Filter the cream to remove the lemon peel and let it cool to room temperature.
   It is advisable to prepare the cream 12 hours before composing the Baci.

• Take a pastry and, with the help of a spoon, pour some ganache on it. Close it by putting on top of the ganache another pastry.
• Sprinkle as desired with powdered sugar. 
• Let the Baci rest for 15 minutes in a cool place before serving.