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Baci di Caffè
Coffee Kisses
(Baci di Caffe)
 
 
Ingredients:

2 eggs
4 oz (125 grams) superfine sugar
4 oz (125 grams) self raising flour
4 tbs (60 ml) corn flour

For the Filling:
3 egg yolks
2 oz (50 grams) superfine sugar
2 tbs (30 ml) plain white or Italian type 00 flour
8 fl oz (225 ml) hot milk
1 tbs (15 ml) finely ground fresh coffee
4 fl oz (100 ml) heavy cream
Icing sugar, for dusting

Directions:
 
Pre-heat the oven to 350° F (180° C).
 
Grease several baking trays.

Put the eggs and sugar in a mixing bowl and beat together until thick and creamy.
 
Sift the flour and corn flour together, then fold through the egg mixture in two batches.

Spoon 12 heaped tablespoonfuls of the mixture onto the baking trays, allowing plenty of space for spreading.
 
Bake in the oven for 10 minutes until pale golden and firm to the touch.
 
Transfer to a wire rack and leave to cool.

To make the filling, whisk together the egg yolks, sugar and flour until thick and creamy.
 
Gently heat the milk and coffee in a saucepan but do not allow to boil.
 
Gradually whisk the milk mixture into the egg mixture.
 
Return the mixture to the saucepan and heat, stirring, until the mixture thickens.
 
Remove from the heat, cover with greaseproof paper and leave to cool.

Whisk the cream until stiff. When the filling is cold, fold in the cream.

To serve, spread the filling over the flat side of half of the coffee kisses and top each with another coffee kiss. Dust with icing sugar and serve immediately.

That's it!
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