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Desserts
Black Blueberry Baci di Dama
Baci di dama come from Piedmont, made with hazelnut and chocolate. The hazelnut stays here, but the centre is Minnelea Extra Black Blueberry Jam, sealed inside a ring of white chocolate that acts as a dam: the biscuit stays crisp for days instead of going soft within hours. Twenty small mouthfuls, still good the next day.
Method
- Mix the ground hazelnuts, plain flour, icing sugar, salt and vanilla seeds. Add the softened butter and work it just enough to bring the dough together: the more you knead it, the more the shells spread in the oven. Wrap in cling film and chill for an hour.
- Roll 40 balls of about 8 g each, all the same size: if they vary they won't pair up. Space them out on a lined baking tray and chill for another 20 minutes before baking.
- Bake at 160 degrees (320°F), fan setting, for 15 minutes: the shells should stay pale on top and only just golden underneath. Let them cool completely on the tray — while hot they are extremely fragile.
- Melt the white chocolate over a gentle bain-marie, then take it off the heat and stir until it drops to around 30 degrees: it should be fluid but not warm.
- Turn 20 shells flat side up and pipe a ring of white chocolate around the rim of each one, leaving the centre completely empty. That ring is the dam: without it, moisture from the jam softens the biscuit within a few hours.
- Fill the centre of each ring with a scant half teaspoon of Minnelea Extra Black Blueberry Jam, keeping it below the height of the chocolate.
- Top with the second shell, pressing very lightly with a twisting motion, just enough for the chocolate to grip. If jam squeezes out of the sides you have used too much: wipe it away straight away with a damp cloth.
- Leave to set for 30 minutes somewhere cool and dry, not in the fridge: damp cold dulls the chocolate and softens the hazelnuts.
Minnelea products for this recipe
The preserves used in this recipe.
• The ring of white chocolate isn't decoration: it is the barrier that stops moisture from the jam getting into the biscuit. Without it, the baci go soft within half a day.
• Weigh the balls: 8 g each. Shells of different sizes won't pair up and end up lopsided.
• Don't keep them in the fridge. A tin, somewhere cool and dry, for up to 5 days.
• Allergens: gluten, milk and dairy, nuts (hazelnuts). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: replacing the plain flour with 130 g potato starch and 20 g rice flour keeps the shells short, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. With dark chocolate instead of white the ring shows more and the contrast shifts towards bitterness.
• FoodPairing — the three pairings we scored: hazelnut 9/10, vanilla 8/10, lemon thyme 6/10. Hazelnut won: it is already in the dough and shares with black blueberry the toasted, faintly resinous notes that keep the fruit's acidity in check. Vanilla works but sweetens an already sweet biscuit; lemon thyme is interesting and worth saving for a summer version where the blueberry sits on the surface rather than sealed inside.
• Plating: baci lined up on pale marble or baking paper, one broken open to show the purple centre. Soft light, no garnish: they are small enough as they are.
A Minnelea recipe built around our Extra Black Blueberry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Weigh the balls: 8 g each. Shells of different sizes won't pair up and end up lopsided.
• Don't keep them in the fridge. A tin, somewhere cool and dry, for up to 5 days.
• Allergens: gluten, milk and dairy, nuts (hazelnuts). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: replacing the plain flour with 130 g potato starch and 20 g rice flour keeps the shells short, and the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. With dark chocolate instead of white the ring shows more and the contrast shifts towards bitterness.
• FoodPairing — the three pairings we scored: hazelnut 9/10, vanilla 8/10, lemon thyme 6/10. Hazelnut won: it is already in the dough and shares with black blueberry the toasted, faintly resinous notes that keep the fruit's acidity in check. Vanilla works but sweetens an already sweet biscuit; lemon thyme is interesting and worth saving for a summer version where the blueberry sits on the surface rather than sealed inside.
• Plating: baci lined up on pale marble or baking paper, one broken open to show the purple centre. Soft light, no garnish: they are small enough as they are.
A Minnelea recipe built around our Extra Black Blueberry Jam, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.