Baci di dama with espresso and chocolate

Method

Beat the margarine and powdered sugar in a bowl with a hand mixer. Add the remaining ingredients for the dough and stir well. Keep in cling film for 2 hours. Preheat the oven to 160 ° C.

Form small balls out of the dough and press them flat to make taler. Place them on a baking tray lined with baking paper and bake on a medium rack for 10-12 minutes - then allow to cool.

For the filling - put margarine and chocolate in a bowl. Heat soy cream and espresso in a small saucepan and pour over the chocolate-butter mixture. Let stand briefly and stir until the cream shines. Then pour the lukewarm chocolate cream into a piping bag and squirt thinly on the flat side of the taler, place the counterpart on it and repeat the process until all taler have been put together.

Ingredients

For the dough:

• 125 g powdered sugar
• 225 g plant margarine, soft
• ½ tbsp of Rapunzel Hero coffee Espresso ground
• 50 g Rapunzel hazelnuts roasted, ground
• 200 g of flour
• 40 g Rapunzel cocoa powder
• ½ tsp baking powder
• ½ tsp Rapunzel Atlantic sea salt
• optional: 1 tbsp rum

For the filling:

• 25 g plant margarine, soft
• 200 g Rapunzel bittersweet chocolate 85%
• 150g soy cream
• 40ml of Rapunzel Hero coffee Espresso ground, brewed