Baci di Dama (Lady’s Kisses) – A Traditional Italian Biscuit Recipe
Category: Desserts
Servings: 125 pieces
These classic Italian biscuits, known as Baci di Dama, are delicate almond-flavored shortbread cookies that come together in the most irresistible way. Typically paired with a luscious layer of dark chocolate in between, they are a true delight for anyone who loves rich, buttery treats with a hint of elegance. The name “Baci di Dama” translates to “Lady’s Kisses,” which is a perfect description for these sweet little indulgences that melt in your mouth.
The process to make Baci di Dama involves preparing a smooth dough, shaping the cookies into small spheres, baking them to a perfect golden color, and then sandwiching them together with a generous amount of dark chocolate. Despite their seemingly intricate preparation, the results are incredibly rewarding and will leave your guests wondering how you managed to create such decadent confections.
Below is a detailed, step-by-step guide to making this iconic dessert, from start to finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 300g |
| Sugar | 300g |
| Almond Flour | 300g |
| All-Purpose Flour | 300g |
| Egg Whites | 50g |
| Fine Salt | 3g |
| Dark Chocolate | 375g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90-100 kcal per biscuit |
| Fat | 6g |
| Carbohydrates | 10g |
| Protein | 1g |
| Fiber | 1g |
Instructions
Step 1: Preparing the Dough
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Start with the butter: Begin by softening the butter to room temperature, ensuring it’s still firm and malleable but not overly soft. Cut it into small cubes and place it into the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl if working by hand).
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Cream the butter and sugar: Add the sugar to the butter and mix on low speed. Allow the machine to run for a few seconds to combine the two ingredients. Once the mixture is evenly combined, increase the speed to medium and mix until the butter-sugar mixture becomes light and fluffy, about 2 minutes. This will help incorporate air into the dough, which gives the cookies their delicate texture.
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Incorporate the almond flour: Add the almond flour into the mixture and continue mixing on low speed. Almond flour provides the signature nutty flavor and texture for these cookies. Allow the dough to come together without overworking it.
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Add the sifted flour and salt: Sift together the all-purpose flour and salt, then gradually add this mixture to the butter and almond flour mixture. Continue mixing on low speed until the dough begins to form. Be sure to scrape down the sides of the bowl as needed, ensuring all ingredients are well incorporated.
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Finish the dough: Once the flour is absorbed and the dough is smooth, transfer it to a lightly floured surface. Gently knead the dough just to bring it together into a smooth ball. Do not overwork it; the key is to keep the dough as light and airy as possible.
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Chill the dough: Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to shape the cookies.
Step 2: Shaping the Cookies
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Prepare the dough for cutting: Once the dough has chilled, remove it from the fridge and place it on a clean, lightly floured work surface. Use a sharp knife and a ruler to slice the dough into strips approximately 2 cm wide.
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Cut the dough into cubes: Take each strip and cut it into small cubes, each weighing around 4-5 grams. You should aim to get roughly 250 cubes from the dough. These will form the small, round cookie shapes.
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Roll the cubes into balls: Roll each cube of dough into a smooth ball by cupping it in the palm of your hand. This step is crucial for achieving the perfect round shape that will bake evenly.
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Place on the baking tray: Arrange the dough balls on a baking tray lined with parchment paper. Leave enough space between each one to allow them to expand slightly as they bake.
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Bake the cookies: Preheat your oven to 180°C (350°F) and bake the cookies in a static (conventional) oven for about 12 minutes, or until they are golden brown. Be sure to check them periodically, as baking times can vary depending on the size of the cookies and the type of oven used.
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Cool the cookies: Once baked, remove the tray from the oven and allow the cookies to cool completely on a wire rack.
Step 3: Assembling the Baci di Dama
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Temper the chocolate: While the cookies are cooling, prepare the dark chocolate for filling. Break the chocolate into small pieces and gently melt it either in a heatproof bowl over simmering water (double boiler method) or in the microwave in short bursts, stirring after each interval. Once melted, temper the chocolate by stirring it until it cools slightly and becomes glossy.
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Prepare the piping bag: Transfer the tempered chocolate into a piping bag or a cone made from parchment paper. If you don’t have a piping bag, a plastic sandwich bag with the tip cut off works just as well.
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Assemble the cookies: Take half of the cookies and turn them upside down. Pipe a small amount of chocolate onto the flat side of each cookie. Be generous, but not so much that it spills out when you press the two halves together.
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Form the sandwich: Press the other half of the cookies onto the chocolate-covered side of the first cookie, creating a sandwich. Gently press down to spread the chocolate evenly and hold the two cookies together.
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Let the chocolate set: Allow the chocolate to solidify at room temperature. If the weather is warm, or if you want to speed up the process, you can place the cookies in the refrigerator for about 10-15 minutes.
Step 4: Serving and Storing
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Serve the Baci di Dama: Once the chocolate has set, the Baci di Dama are ready to be served. These little cookies are perfect for afternoon tea, special occasions, or as a delightful after-dinner treat.
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Store the cookies: Keep the cookies in an airtight container at room temperature for up to 1 week. If you need to store them longer, you can refrigerate them for up to 2 weeks. Make sure the container is well-sealed to prevent the cookies from becoming stale.
Tips for Success
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Use high-quality dark chocolate: The chocolate is a key ingredient in this recipe, so be sure to use good quality dark chocolate for the best results. A chocolate with 70% cocoa content works wonderfully.
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Chill the dough properly: Don’t skip the chilling step! It’s essential for making the dough easier to work with and ensuring your cookies maintain their shape while baking.
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Be gentle when handling the dough: Since the dough is quite delicate, avoid overworking it. The goal is to handle it just enough to bring it together without losing its light texture.
Baci di Dama are the epitome of elegance in cookie form. With their tender almond-flavored shortbread and rich dark chocolate filling, they offer a sophisticated, melt-in-your-mouth experience that’s hard to beat. This recipe will surely impress both seasoned bakers and those just beginning their culinary journey. Whether you’re making them for a special occasion or simply because you want a little something sweet, Baci di Dama are the perfect choice to indulge in.
