Delicious chocolate and hazelnut biscuits from Guy Grossi’s Cellar Bar.
These melt-in-the-mouth hazelnut cookies stuck together with a bittersweet dark chocolate ganache are the perfect treat to have in your pantry when unexpected guests drop by. Or even when they don’t!
Baci di Mama
Makes about 30
INGREDIENTS
- 150 g hazelnuts
- 185 g plain flour
- 100 g caster sugar
- 100 g unsalted butter, at room
- temperature, chopped
- 1½ teaspoons baking powder
- 1 egg
For the ganache
- 160 g dark chocolate
- 2 tablespoons pouring cream
METHOD
Preheat the oven to 150°C (fan-forced).
Place the hazelnuts on a baking tray and toast for about 10 minutes or until browned and fragrant. Rub off the skins with a tea towel, then place the nuts in a food processor and pulse until finely chopped.
Place the chopped nuts, flour, sugar, butter, baking powder and egg in an electric mixer with the paddle attachment and mix for a few minutes on low speed until a dough forms.
Line a tray with baking paper. Form the dough into 2 cm balls and place on the prepared tray, pressing them down to flatten slightly. Bake for 10–15 minutes or until golden, then remove and leave to cool completely.
Meanwhile, to make the ganache, bring a saucepan of water to a gentle simmer over medium heat and sit a heatproof bowl on top, making sure the bottom of the bowl doesn’t touch the water. Place the chocolate and cream in the bowl and stir constantly until melted and combined. Place the ganache in the fridge to cool and firm up.
Spread the ganache on the base of half the cooled biscuits and sandwich with the remaining biscuits.
Authentic flavours from Genoa shine in this delicious pasta dish from Cellar Bar.
Restaurateur and author Guy Grossi shares insight into his Melbourne institution – the inspiration for his latest cookbook.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
There’s a love affair to be explored with spice and dairy, and this is the showcase for it!
When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.
Ring in the festive season with Stanley Tucci's Cosmopolitan-inspired cocktail, complete with bright pomegranate seeds and a sprig of mint.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.