for the mousse:
Pour almond flour, 00 flour pecorino cheese, parmesan and butter cubes in a bowl. With your fingertips, mix the ingredients to obtain a crumbly mixture. Add wine and rapidly knead, to obtain a smooth and even ball of dough.
Cover a sheet pan with parchment paper. Take small pieces of dough and shape them with your hands into little balls. Place the balls on the pan and bake them in the hot oven for 18 minutes at 180°C.
In the meantime, blend the Citterio "pronti di pollo" with ricotta cheese and add salt.
Remove the biscuits from the oven and let them cool down.
Before serving, transfer the mousse in a pastry bag fitted with a star nozzle. Take one biscuit and spread on the flat part a little mousse, then lean on it the flat part of another biscuit, to create a savoury bacio di dama.
Repeat the process for each biscuit and serve immediately these original savoury baci di dama!