Chocolate truffles enriched with the decorations you like the most, that’s what lovers’ kisses are: little temptations to enjoy with your Valentino, and then you know, one kiss leads to the other…
- 250 gr of dry biscuits (Saiwa Gold type);
- 75 gr of bitter cocoa;
- 50 gr of butter;
- 100 gr of hazelnuts;
- 1/2 glass of sweet liqueur or filtered orange juice;
- 1 egg yolk;
- 3 tablespoons of sugar.
- coconut flour, chocolate tail, pistachio nuts.
Chop the biscuits, add the sugar, cocoa and chopped hazelnuts.
Add the liqueur or juice, yolk and softened butter.
Work the dough well with your hands in order to make it homogeneous and then, with wet hands, form balls.
Roll the freshly formed kisses into coconut flour, chocolate codlets or pistachio nuts according to your taste.
Savoiardi are biscuits of Piedmontese origin which, in addition to being enjoyed on their own, can be the basis for recipes such as tiramisu or zuppa inglese.
The original recipe is practically that of sponge cake and the characteristic must be the softness and fragrance.
- 3 eggs at room temperature;
- 90 gr of icing sugar;
- 90 gr of caster sugar.
Separate the yolks from the egg whites and whip the latter with powdered sugar.
Beat the yolks slightly and with the help of a spatula gently add them to the egg whites, taking care not to dismantle them. Once this operation is completed, add, little by little, the flour making it absorb very well to the mixture before adding more. Be careful to let the flour absorb well into the mixture, always working it from the bottom to the top and with slow movements.
Insert the dough into a sac-a-poche and form, on a baking tray covered with baking paper, cylinders of about 10 cm long and 1 cm thick.
Before baking, sprinkle the surface of the sponge fingers with caster sugar and immediately afterwards with sifted icing sugar. Wait about 5 minutes for the icing sugar to be absorbed and dust another layer.
Bake in the oven at 200 for 8 minutes or until the biscuits are completely browned. Once they are out of the oven, let the sponge fingers cool well before removing them from the baking paper and let them dry for at least one night, covered with a sheet of baking paper before storing them in a glass jar.