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Baci di dama with espresso and chocolate


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.


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