Lady's Kisses {vegan}

J’essaye, autant que je peux, de faire nos goûters maison tout au long de l’année, le truc le plus compliqué étant de varier un peu, tout en restant (un minimum) simple à faire. Les baci di dama, ou baisers de dame font partie de la catégorie assez simple à réaliser et pour le coup terriblement gourmands ! Et là vous allez vous dire mais aie, aie, aie, la composition va être bourrée de gras et de sucre, mais point du tout car justement j’ai essayé d’en faire une version bien plus saine, sans beurre et sans sucre raffiné mais à l’huile d’olive et au sucre complet. Oui, Yes, you read correctly, olive oil cookies, no need to reread !!! Yes because you see, we totally banned margarine at home, not for waste (although these plastic trays irritated me a lot), but because our little one is allergic to coconut (coconut oil included of course). I am happy today to no longer use margarine in my pastries and desserts and I assure you that once the recipe has been well reworked, it does not change the texture and taste in any way.

These baci di dama are a little damnation,

a small delicacy that we gladly eat with a coffee (or a tea/an infusion… it works too !). You have the choice of garnishing them with a homemade spread or not (there are very good organic ones today), I leave you free, besides here the spread is really not homemade every day (if it can make you feel any better !). In short, these cookies did not last long with us, I think I will soon get back to it because my gourmands very often ask me for these little Italian biscuits.

Lady's Kisses {vegan}

FOR A FORTNIGHT

150 g of flour T65
150 g hazelnut powder
140 g whole sugar
11 cl of sweet olive oil
5 cl vegetable milk (here almond)
1 pinch of salt
from homemade spread (or not) for garnish

Mix the sugar together, salt and hazelnut powder.
make a well, add the olive oil and vegetable milk in the center and stir.
Finish by adding the flour, mix to obtain a ball of non-brittle and slightly moist dough (add a little vegetable milk if necessary).
Form balls the size of a small walnut and place on a baking sheet..
Bake 20-25 minutes at 160°.
Leave to cool then fill with spread.