How can I start this article? Well, withou any doubt… talking about my crazy love to cooking and food! I have this food blog, dedicated to sweets and dessert, but I love also cooking pasta, fish, meat, vegetables and everything I can test something new! In fact, I cook rarely the same dish for dinner 😉 I love learning new tastes, way of cooking and I like experiments (like all good scientists 😉 ). I’m a biologist/biotechnologist with a passion for cooking… sometimes some experiments can be a bit unsuccessful, but it’s the only way to learn, learn, learn!
My speciality are the sweets! Always match with my nutritional tips about ingredients I used. I think that sweet are good expecially for the soul… and everyone has to be conscious to choose the right and healthy sweet at the right occasion!
I’m from Italy… Italian people think to be the only population that cook in the rifhg way… Well, I think that Italy has a really big number of fantastic food products, thanks to the geografical position and to the weather, but every country in the world has at least one culinary speciality… a fantastic one! For example, I’ve been in Denmark one year and a half for my studies and there I tasted deliciuos sweets, with a lot of cinnamon 😉
Paris Food Trip is a great occasion to meet new people and bloggers, to learn new recipe and speciality from all over the world! And… if I have the opportunity to be the Italian ambassador in this fantastic meeting, I will prepare these greedy sweets… tipical from Italy and, of course, sweet! 😉
This recipe has been in my little recipe book from a long time! I was about 10 years old and came to visit us our cousin Elisa, from Casale. She brought these sweets prepared with the delicious hazelnuts from Piemonte and … I’ve eaten a lot! Believe me … if you start you can not stop!
I propose again the recipe, a little revisited. I added rice flour to make them lighter and brown sugar to get more minerals and, in addition, to accentuate the dark color of the biscuit.
These sweets are original from Piemonte, in the city of Tortona, where they were born a century ago, so called because they consist of two cups of pasta that recall two lips kissing.
Preparation time: 1 hour – Cooking: 20 minutes – Difficulty: Medium
Ingredients (for about 35-40 kisses) :
100g of butter
150g roasted hazelnuts (preferably from Piemonte :-))
140g brown sugar
100g flour 00
40g rice flour
80 – 100g extra dark chocolate (about a tablet)
Chop very finely the hazelnuts, until they become almost oil, and pour into a bowl with the butter and sugar (photo 1) . Process until creamy.
Add the flour, little by little and stir. The compound has the right consistency when it becomes very soft, but workable with your hands without sticking to fingers (photo 2)! If necessary, add a tablespoon of flour.
Preheat oven to 180 ° C. Prepare small “balls” (about 5 -7g ) and distribute them on a baking pan, not so closed each others (They grow a little bit during baking ) (photo 3).
The biscuits are ready when they reach a brown color and have small cracks on the surface (photo 4) . Pull them out of the oven and let them cool completely.
Meanwhile, melt the chocolate in a double boiler. When it is completely melted, let cool 5-10 minutes, until it reaches a consistency not too runny, so that you can transfer to a pastry bag with a plain tip .
Put some melted chocolate in the center of a cookie and then join another cookie pressing. Continue with the others cookie (photo 5) .
Wait until the chocolate is curdled and then taste them … (if you managed to get to the end of the recipe without having a bite !)
Bye bye friends 🙂 If you like this recipe and my presentation, please vote me here: