Baci di dama are famous biscuits of the Italian tradition made with butter and almond flour, two sweet crumbly domes that kiss a veil of dark chocolate.
Legendarily born from the skilled hands of the cooks at the court of King Vittorio Emanuele II, baci di dama actually originated in the Piedmontese city of Tortona near Alessandria.
The original recipe involved the use of Piedmontese hazelnuts, easier to find and less expensive than the almonds that later became part of the preparation. In fact, the recipe was modified using almonds instead of hazelnuts, giving life to the so called "golden kisses". The name derives from the simple fact that the two halves seem to kiss, joined by the dark chocolate filling. Other interpretations suggest instead that the shape recalls the lips of a girl intent on giving a kiss, hence precisely “bacio di dama”.
Tips
Before trying my hand at this recipe, I studied the steps very well in various books and sites because everyone has their version and I wanted to be sure to do everything correctly. So I recommend that you respect both the resting and baking times for a perfect result. Another very important thing to keep in mind, once taken out of the oven, leave them on the pan until completely cooled. I know that the temptation to take them to taste them is strong, but they would crumble in a moment so wait and be patient. Finally, before matching the halves, let the chocolate rest on each biscuit until it has the consistency of a spreadable cream.
Happy baking!
Recipe
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Preparation time 15 minutes + 3 hours rest
Baking time 15-20 minutes
Servings 45 biscuits
Ingredients
150 gr of almond flour
150 gr of 00 flour
150 gr of sugar
150 gr of cold butter
FILLING
Dark chocolate q.s.
Method
1. In a stand mixer with leaf hook, pour all the ingredients (except the chocolate) and operate at low speed. Leave to knead until the mixture becomes homogeneous
2. Form a loaf and wrap it in cling film. Leave to rest in the refrigerator for at least two hours
3. Resume the dough after resting and form into balls of about 1 cm, arrange them on a baking sheet covered with parchment paper and leave them to rest in the freezer for 1 hour
4. Preheat the oven with no fan to 140 °, bake the biscuits for 15-20 minutes maximum, allow to cool completely
5. Chop the dark chocolate and melt it in a bain-marie, then pour it into a piping bag. Pair the biscuits of equal size, on each of them distribute a little chocolate on the flat side
6. Wait a few minutes for the chocolate to harden a bit then join the two halves appplying little pressure
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