Baci Di Dama (Lady's Kisses)

Baci Di Dama (Lady's Kisses)

Prep Time 15 Minutes
Serves 120
Cook Time 15 Minutes
Difficulty Easy

On my way to work inRome, I used to stop at the same café every day for my morning cappuccino. The choice was partly habit, partly location, partly a judgement of the great coffee – but the main thing tugging me back was the delicious little biscuit which the barrista would (sometimes! Brilliantly, only sometimes) nestle onto the saucer, under the curve of the cup. I later learned that these heavenly rich and crumbly little treats are called ‘lady’s kisses’ – and they certainly had me coming back for more.

Ingredients

  • Skinned hazelnuts – 100g/3.5oz
  • Ground almonds – 100g/3.5oz
  • Caster sugar – 65g/2.3oz
  • Plain flour – 165g/5.8oz
  • Salted butter – 175g softened/6.2oz
  • Chocolate spread (recipe below)
  • 100g dark chocolate - Olive oil Chocolate filling Melt the chocolate using a double boiler, then remove from the heat and stir in the olive oil and cocoa, mixing until smooth. It will be liquid at first, but leave it for a few hours and it will set at room temperature so you can spread it or use for connecting your kisses.
  • 50ml olive oil
  • you can use extra virgin, or it is delicious with flavoured oil such as Chilli or Mandarin.
  • 15g cocoa
  • Sea salt to taste

Method

Step 1
Grind the skinned hazelnuts in a blender and put them into a mixing bowl with the almonds, sugar and flour. (If you can’t find skinned hazelnuts toast some unskinned ones in an oven at 180oC/350oC/GM4, and whilst they are still hot rub off the skins in a kitchen towel.)
Step 2
Cut the softened butter into cubes and mix with your hands into the dry ingredients. Once it’s well mixed line a baking tray with parchment paper, take a small piece of dough and roll it into a 2cm diameter ball (a bit wider than a dime).
Step 3
Press the ball onto the baking tray to make the bottom flat; make sure you spread the balls well out on the tray as they will expand.
Step 4
Bake for 15 mins or until they start to go golden, and then cool on a rack.
Step 5
Once cool, put a dollop of the chocolate spread below and create your baci.
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