THE BACIO AMALFITANO: A DIVINE GOURMET OF THE DIVINE COAST

Hazelnut-based, and with sweet white chocolate and lemon ganache, this is a biscuit you can taste in most local pastry shops. Watch your figure: it will be difficult to stop eating this delight!

by Vittoria Samaria

The Bacio Amalfitano (Amalfi Kiss), has now become a sweet delicacy, easy to find in all the most famous pastry shops of the Divine Coast. It is similar to “Baci di dama” (lady kisses), the famous pastries from Piemonte, perfect to be served together with tea.
It is made of two hazelnut domes, delicate and crumbly, joined together through a layer of soft white chocolate ganache flavored with the fragrant lemons of Amalfi and Limoncello.
You can enjoy a Bacio Amalfitano at any time of the day, at room temperature or cool. Let yourself be tempted by this little delicacy and I assure you that you will fully appreciate the intriguing pairing of these flavors so wisely mixed.

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The Bacio Amalfitano

Reciper for Sal De Riso’s Baci Amalfitani

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!

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Un post condiviso da Sal De Riso (@salderiso)

Ingredients for about 80 Baci Amalfitani

For the biscuits

flour 00 230 g
potato starch 60 g
granulated sugar 90 g
hazelnut flour 70 g
soft butter 160 g
eggs 100 g
egg yolk 20 g
baking powder 1 g
vanilla 1 pod(or 1 bag of vanillin sugar)
peel of 1 untreated lemon
salt

For the lemon cream

milk 60 g (you can replace it with whipped cream for a more delicious ganache)
white chocolate 250 g
limoncello 60 g
peel of half an untreated lemon

Procedure

For the biscuits

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

For the lemon cream

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.

How to compose the Baci Amalfitani

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.