Here’s a nice appetizer, layered and very colorful as we promised last week 🙂 . The bichromatic salted Baci di Dama cookies are spiced up with turmeric and paprika and stuffed with a delicious mousse made with ham and Philadelphia cheese 😀 .
We chose to prepare these small Baci cookies, first of all because they’re are good, secondly because they are layered (which is the main characteristic of our 2016 Easter menu 😉 )… And finally because their bright color remind us of the first flowers beginning to bloom in the meadows.
Take a look also to the sweet version of Bichromatic Baci di Dama cookies with chocolate and vanilla 🙂 .
If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.
Bichromatic salted Baci di Dama cookies
Ingredients
For the dough
- 120 g of flour
- 100 g butter
- 140 g of almonds
- 1/4 teaspoon salt
- white pepper
- nutmeg
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
For the mousse
- 125 g Philadelphia cheese
- 60 g of cooked ham
- 1/4 of vanilla bean
- White pepper
Instructions
For the dough
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Finely chop almonds in a blender.
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In a bowl mix the flour with the butter softened at room temperature.
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Add, then, almonds and salt, working the dough quickly not to warm it too much with your hands.
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Divide the dough into two, add paprika to the first part, turmeric to the second.
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Put the two doughs, covered with foil, in the fridge to cool for half an hour.
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After that, roll out the dough with a thickness of 0.5 cm. With a dough cutter with a diameter of about 3 cm, cut the biscuits and bake in oven at 160° C for 25 minutes.
For the mousse
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Degrease your ham.
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Add it to Philadelphia, add ground white pepper and a pinch of salt. Blend the mousse, until it is homogeneous and fluffy.
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Place the mousse into a pastry bag and, once the cookies are nice and cooled, fill and match them.