Authentic Baci di dama Recipe
Tortona, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Baci di dama (lady’s kisses) is a traditional Italian cookie originating from Tortona, Piedmont. The dessert consists of two pastry caps joined together with a chocolate ganache layer, making it both crisp and fudgy. The cookie caps look like lips with an intent to kiss, hence the name lady’s kisses. Initially, this meltingly tender nut cookie was made with hazelnut flour, but recent adaptations of the recipe base the cookie dough on almond flour instead. Although the traditional recipe calls for a dark chocolate ganache, countless variations include white chocolate and fruit-based ganaches. Some of the best-known baci di dama variations suggest adding honey, cocoa, and flavorings such as vanilla sugar and orange zest to the cookie dough to make the dessert more fragrant. The preparation process takes about an hour, while the baking is done in less than 15 minutes. However, pastry chefs recommend leaving ... Read more
Cooking tips
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dough
If the dough is too dry or you have trouble coaxing it into a cohesive mass, you can add one tablespoon of ice-cold water or one tablespoon of melted butter to the dough to make it softer and slightly more cohesive. The butter must be evenly dispersed and the ingredients well combined. Once you are done with the kneading and begin to shape the dough balls, make sure there are no air pockets since ... Read more -
texture
Baci di dama should be crumbly and crunchy. To achieve such a texture, make the dough balls tiny; otherwise, you risk ending up with cookies that are raw and chewy on the inside. Simply sticking to the recommended cookie size will do the trick. If you are a fan of crunchy cookies, you can use rice flour to make the dough, helping you achieve an even crisper texture. -
variations
When it comes to ingredients, you can make these cookies with different sorts of flour, different types of nuts, and diverse ganache types. For instance, you can combine all-purpose flour with almond or hazelnut flour. Some recipes even include spelt flour, rice flour, cornstarch, or even ground coconut. When it comes to ganache, you can choose dark or white chocolate, which can also be mixed with ... Read more -
storage
If preparing baci di dama ahead of time, you can bake the cookies and store them in a tin for up to a week. Fully assembled (with the chocolate ganache), the lady’s kisses can last up to 4-5 days. It is best to store the cookies in a sealed metal container to keep them crunchy and prevent them from getting dry. Another option is to freeze the dough, which can last in the freezer for up to a month. -
serving
Baci di dama can be served as soon as the ganache between the cookie has stiffened. They pair well with warm drinks such as cappuccino, coffee, white tea, and dessert wines.
Recipe variations
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Baci di Dama di Tortona
Ready in 1hThis recipe is adapted from the accademiaitalianadellacucina.it website. Originally, baci di dama were made with finely ground hazelnuts, flour, butter, and sugar. This simple combination of widely accessible ingredients springs into life beautifully crisp and nutty cookies held together with a layer of dark chocolate ganache.
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Almond Flour Baci di Dama
Ready in 1h 20minThis recipe is adapted from the ricette.giallozafferano.it website. Although traditionally, baci di dama are made with hazelnuts, many modern adaptations base the cookie dough on almonds, or even a combination of the two nut types. Almond flour makes the nuttiness of the cookie a tad subtler and the texture richer and softer.
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Spelt and Raspberry Baci di Dama
Ready in 2hThis recipe is adapted from the manusmenu.com website. Basing the cookie dough on spelt flour enriches the texture and crispiness of baci di dama. However, the raspberry-chocolate ganache takes the cookies to a whole new level by balancing out the dough’s sweetness with a fine amount of tartness from the raspberries.
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Apricot Baci di Dama
Ready in 2hThis recipe is adapted from the AmericanAlmondVideos YT channel and comes from Angelo La Mendola of the Malverne Pastry Shop. Made with the finest ingredients, apricot baci di dama retains the original recipe’s nuttiness and crispiness but sandwiches the cookies with a sweet layer of apricot jam.
Baci di Dama di Tortona
PREP 45min
COOK 15min
READY IN 1h
This recipe is adapted from the accademiaitalianadellacucina.it website. Originally, baci di dama were made with finely ground hazelnuts, flour, butter, and sugar. This simple combination of widely accessible ingredients springs into life beautifully crisp and nutty cookies held together with a layer of dark chocolate ganache.
Ingredients
Baci di Dama di Tortona
200 g (7 oz) hazelnuts
200 g (7 oz) flour
200 g (7 oz) butter
200 g (7 oz) sugar
10 g (oz) vanilla sugar
100 g (3.5 oz) dark chocolate
Preparation
Baci di Dama di Tortona
Preheat the oven to 160°C (320°F).
Line a baking sheet with parchment paper.
In a food processor, blend the hazelnuts with the sugar.
Add softened butter to the ground mixture and stir until combined.
Incorporate the flour and mix gently until a smooth and soft dough is obtained.
Shape the dough into balls not larger than a walnut and arrange them on a baking sheet.
Bake for 15 minutes.
Melt the chocolate in a saucepan, then let it cool and thicken.
Cover the flat part of the cookie with the chocolate ganache, then press another one on top.
Repeat the process until all cookies are paired into “kisses.”
Let chocolate set and serve.
Other Variations
-
Almond Flour Baci di Dama
Ready in 1h 20minThis recipe is adapted from the ricette.giallozafferano.it website. Although traditionally, baci di dama are made with hazelnuts, many modern adaptations base the cookie dough on almonds, or even a combination of the two nut types. Almond flour makes the nuttiness of the cookie a tad subtler and the texture richer and softer.
-
Spelt and Raspberry Baci di Dama
Ready in 2hThis recipe is adapted from the manusmenu.com website. Basing the cookie dough on spelt flour enriches the texture and crispiness of baci di dama. However, the raspberry-chocolate ganache takes the cookies to a whole new level by balancing out the dough’s sweetness with a fine amount of tartness from the raspberries.
-
Apricot Baci di Dama
Ready in 2hThis recipe is adapted from the AmericanAlmondVideos YT channel and comes from Angelo La Mendola of the Malverne Pastry Shop. Made with the finest ingredients, apricot baci di dama retains the original recipe’s nuttiness and crispiness but sandwiches the cookies with a sweet layer of apricot jam.
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