Baci Di Ricotta Recipes

RICOTTA KISSES

Steps:

• In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter.
• Fill a wide, shallow skillet with about 3/4 inch of oil. Place over medium-high heat until a bit of batter sizzles when dropped in. Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
• Pile kisses in a rough pyramid on a serving plate. Pass confectioners' sugar through a small fine-meshed sieve evenly over baci. Serve immediately.

BACI DI DAMA

Steps:

• In a food processor, pulse together the flour, confectioners' sugar, ground hazelnuts, baking powder and salt until completely combined. Add the cold butter all at once, and continue to pulse until it comes together.
• Place the dough onto a sheet of plastic wrap and flatten to about 1 inch, then wrap well and refrigerate until firm, about 30 minutes.
• Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Pinch off teaspoon-sized pieces of dough and roll into small balls, then transfer to the prepared cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets halfway through, until dry to the touch, 13 to 15 minutes. Let cool undisturbed (the cookies are fragile) on the cookie sheets on a rack.
• Once cool, spread the chocolate hazelnut spread on the bottoms of the cookies and sandwich them together. Store in an airtight container for up to 1 week.

BACI DI RICOTTA

Steps:

• In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter. This is easily done with an electric hand mixer.
• Fill a wide, shallow skillet with about 2 cm of oil. Place over medium-high heat until a bit of batter sizzles when dropped inches Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
• Pile into a rough pyramid on a plate and dust with icing sugar.

BACI DI DAMA

Steps:

• Blitz the hazelnuts to fine crumbs, but be careful not to over-blitz - you don't want them to become oily. Add the butter and sugar, and blitz again until really creamy, then tip the mixture into a bowl and sift in the flour. Mix with your hands, then chill in the fridge for an hour or until firm enough to roll.
• Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking parchment. Tear off teaspoon-sized chunks of mixture and roll into balls, then place on the lined sheet around 2 cm apart. Bake for 15 mins until golden brown, then transfer to a wire rack to cool.
• To make the filling, heat the chocolate in a bowl in the microwave, stirring every 10 secs until fully melted. Spread a small spoonful of chocolate on half the cooled biscuits. Leave to set for 15 mins then sandwich the remaining biscuits on top. Leave the baci di dama to set completely (put them in the fridge if the kitchen is warm). Serve with coffee.