Baci di Giulietta and Romeo are delicious treats, typical of the city of Verona, whose original recipe is secret. Also known as Kisses of Romeo and Juliet Sighs, these flavoured almonds and hazelnuts biscuits are a common gift for St. Valentine, but are they are good to be enjoyed all year round.
Forni DAVID to continue the culinary trail of the most delicious recipes of the cities of Italy has decided to tell their preparation, or at least the most known. The original recipe will remain secret but their goodness is really known and appreciated by all. With the help of David World Single Chamber prepare them at home will be a breeze and will be ready to accompany a pleasant evening for two.
Ingredients
For the Giulietta pastry:
- 315 g caster sugar
- 190 g of almonds with the peel
- 125 g of roasted hazelnuts
- 285 g of rice flour
- 30 g of cocoa
- 315 g of butter
- 25 g of egg yolk
For the Romeo pastry:
- 315 g caster sugar
- 190 g of almonds with the peel
- 125 g of roasted hazelnuts
- 315 g of rice flour
- 315 g of butter
- 25 g of egg yolk
For the ganache:
- 400 g of dark chocolate
- 300 g of cream
- 150 g caster sugar
- 80 g of butter
Procedure:
Put all dry ingredients of the Juliet pastry in a bowl and mix with the help of a food processor. Chop until you have formed a pretty thin flour and well blended. Take care not to chop everything too because hazelnuts may unleash the oil and then combine the ingredients as a slurry. Once this is done, add the cold butter into small pieces and roll piano until assume the guise of a sable pastry. Add the egg yolks and form a compact dough. Put it in to refrigerator and let it cool for half an hour. For the Romeo Pastry proceed in the same way. To prepare the ganache putt the cream and sugar in a saucepan that you will heat up to bring almost to the boil. Once this is done, add the chocolate and butter and emulsify with the blender. Let it cool. Take now the two shortbread and create balls. Place the balls on a plate lined with baking paper and bake at 160 degrees for 20 minutes maximum. Once cooked and cooled, switch to dial the biscuit. Take a piece of biscuit and recline a drop of ganache, overlap each other and let it solidify.
Baci di Giulietta are ready to be enjoyed!
