|GLUTEN-FREE BACCI DI DONNA. 05/07/13|
Makes approx 20
140g/5oz hazelnuts, toasted and skinned
140g/5oz rice flour
100g/3½oz unsalted butter, softened
55g/1.9oz 70 per cent cocoa dark chocolate, chopped
Place the hazelnuts in a food processor and grind until very fine, roughly the texture of polenta. Add the rice flour, butter, sugar and a pinch of salt and blend until the mix comes together – add a drop of water if you find it a bit dry.
Divide the dough into four equal pieces and roll each piece into sausages, approx 2cm in diameter. You want them nice and smooth, with no cracks. Cover a tray with baking paper and place the “sausages” in the freezer for 20 minutes until firm.
Preheat the oven to 160C/325F/gas 3 and line two baking trays with baking paper.
Remove one “sausage” at a time and with a sharp knife cut into equal-sized pieces, about 1-2cm wide. Roll the pieces into small balls and place on the lined trays with a bit of distance between each one. Bake in the oven for approximately 10-15 minutes until they’re golden and firm to the touch. Allow to cool.
Suspend a bowl over a pan of simmering water (making sure the water doesn’t touch the bottom) and melt the chocolate.
Line up half the biscuits, flat side up, and spoon a drop of chocolate onto each one. Top with another, chocolate-less biscuit and carefully sandwich together. Leave until the chocolate is set, then serve.
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