MypinchofItaly
Forum GOD!
- Joined
- 17 Feb 2017
- Local time
- 8:42 AM
- Messages
- 9,332
- Location
- Milan, Italy
- Website
- mypinchofitaly.com
Italian Baci di Dama biscuits literally means “kisses of a lady.” The name comes from the charming shape of these biscuits: two delicate biscuits halves joined by a layer of dark chocolate, resembling lips about to kiss. Perfect with a coffee, tea, or as a charming gift.
Originating over a century ago in the town of Tortona , Piemonte region, Northern Italy, these buttery and nutty biscuits were traditionally made from hazelnuts. Hazelnuts are a regional treasure: Piemonte hazelnuts enjoy IGP (Protected Geographical Indication) status, highlighting their cultural and culinary importance.
Makes 25-30 biscuits, Prep Time: 20 minutes + 1 hour chilling, Cooking Time: 20 minutes
In a large bowl combine the soft butter with sugar and a pinch of salt, mix until creamy.
At first the dough will be a bit crumbly — that’s fine. As you work it, it will gradually come together; it just takes a little patience.
Sift in the flours and stir until the dough is smooth and uniform.
Knead briefly on a lightly floured surface, shape into a ball, wrap in clingfilm and chill in the fridge for 1 hour.
Preheat the oven to 150°C/300°F / Gas 2.
When ready, divide the dough into 3–4 pieces and roll each into a cylinder.
Cut into 1 cm (about 3/8 inch) pieces and roll each into a small ball. The dough balls will flatten on the side they’re lying on.
Arrange on a parchment-lined baking tray.
Bake 20 minutes in static oven to 150°C/300°F / Gas 2, until lightly golden.
Tip: remove them while still soft and fragile - they will firm up as they cool. Let them cool fully in the open air, uncovered.
Now melt the chopped dark chocolate in a bain-marie or in a microwave. Spread chocolate on the flat side of both biscuit halves. Sandwich two halves together (let them kiss each other!) to create a thicker, richer chocolate center.
Leave chocolate to set completely before serving.
Originating over a century ago in the town of Tortona , Piemonte region, Northern Italy, these buttery and nutty biscuits were traditionally made from hazelnuts. Hazelnuts are a regional treasure: Piemonte hazelnuts enjoy IGP (Protected Geographical Indication) status, highlighting their cultural and culinary importance.
Makes 25-30 biscuits, Prep Time: 20 minutes + 1 hour chilling, Cooking Time: 20 minutes
- Italian White 00 Flour/Plain Flour/All purpose Flour: 170 g (1 1/3 cups)
- Hazelnut Flour : 170 g (1 1/3 )
- Sugar: 130 g (1/2 - 3/3 cup)
- Unsalted butter at room temperature: 140-150 g (10-10.5 tbsp / 1 1/4 sticks)
- Dark chocolate 75% cocoa: 50 g (1.75 oz (about 1/4 cup chopped)
- A pinch of salt
In a large bowl combine the soft butter with sugar and a pinch of salt, mix until creamy.
At first the dough will be a bit crumbly — that’s fine. As you work it, it will gradually come together; it just takes a little patience.
Sift in the flours and stir until the dough is smooth and uniform.
Knead briefly on a lightly floured surface, shape into a ball, wrap in clingfilm and chill in the fridge for 1 hour.
Preheat the oven to 150°C/300°F / Gas 2.
When ready, divide the dough into 3–4 pieces and roll each into a cylinder.
Cut into 1 cm (about 3/8 inch) pieces and roll each into a small ball. The dough balls will flatten on the side they’re lying on.
Arrange on a parchment-lined baking tray.
Bake 20 minutes in static oven to 150°C/300°F / Gas 2, until lightly golden.
Tip: remove them while still soft and fragile - they will firm up as they cool. Let them cool fully in the open air, uncovered.
Now melt the chopped dark chocolate in a bain-marie or in a microwave. Spread chocolate on the flat side of both biscuit halves. Sandwich two halves together (let them kiss each other!) to create a thicker, richer chocolate center.
Leave chocolate to set completely before serving.
Last edited:
