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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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BACI DI DAMA

BACI DI DAMA


Embark on a journey of culinary bliss with our Baci di Dama recipe. Translating to 'Lady's Kisses' in Italian, these charming, bite-sized delights are a testament to the artistry of Italian pastries. Imagine delicate hazelnut cookies gently sandwiched together with a velvety chocolate filling, creating a symphony of textures and flavors. In this post, we'll guide you through the enchanting process of crafting these little kisses, allowing you to capture the essence of Italian indulgence right in your own kitchen. Join us as we unravel the secrets behind the perfect Baci di Dama, inviting you to savor each moment of creation and, of course, every delightful bite.

THIS ITALIAN SHORTBREAD COOKIES ARE JUST THE THING FOR AN AFTERNOON TEA.

INGREDIENTS:
100 g pistachio 
100 g butter, softened
100 g caster sugar
100 g plain flour

FOR THE FILLING

75 g dark chocolate, at least 70% cocoa solids, chopped ( lint is a good choice)

METHOD

Preheat oven to 180°C,Scatter the pistachios on a small baking tray and toast in the oven for 5min
remove and cool.

Grind the pistachios in a food processor until finely ground. 
Add the butter and sugar, and process until creamy.
 Add flour and pulse until dough clumps together.
 tip on to a work surface and bring fully together with your hands. Wrap and chill for 1hr.

Line 2 large baking sheets with baking parchment. Pinch off 5g pieces of the chilled dough and roll into balls. Place on the lined baking sheets, spacing slightly apart. Chill again for 30min.

Reheat oven to 180°C and bake the biscuits for 12-15min, or until lightly golden around the edges. Leave to cool completely on the trays.

For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Sandwich 2 cooled biscuits together at their bases using the melted chocolate. Repeat until all the biscuits are sandwiched. 

Leave to set before serving.
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