Baci Di Dama

Baci Di Dama

These famous seductive and fragrant cookies are a masterpiece of Itallian pastry, specialty of the Piedmontese city Tortona. The legend says they were made in 1800 by a chef trying to impress king Vittorio Emanuelle. The cookies were meant to remind of a kiss between two lovers.

This recipe is from La Cucina degli Italiani written by Vincenzo Buonassisi and published in 1988. The cookbook is a result of an extensive research of the author and contains 2500 authentic recipes.

Baci di Dama (Ladies’ Kisses)

(via Sale & Pepe magazine, Serbian issue, October 2011)

150 g flour
150 g blanched and toasted ground almonds*
150 g sugar
150 g butter
40 g dark chocolate

*Begin with about 200 g raw almonds. Boil some water in a small pot. When it boils, remove from heat and put almonds inside. Let them soak for a few minutes. Remove the skins. Put almonds on a large oven pan and toast them in the oven until they begin to brown. Finally, grind them. I like to use this grinder as it gives them a finer texture then regular blender.

Knead everything into smooth dough. Shape small balls the size of marbles.

Line large oven pan with baking paper and place dough balls on it. Bake in a preheated oven on 160°C/320°F for about 20-25 minutes. This amount is for 2 pans.

Melt chocolate in a double boiler. Take two cookies and stick them with melted chocolate together.
 
This is my entry for Bake Fest #23 hosted by me :-D

9 Comments

  1. wooow! fotka je ravno za na zid u kuhinji, baš je moćna sa ovim crnim perjem, savršeno si ih istaknula i aranžirala! :D Ove kolačiće obožavam, ali nisam ih još radila u domaćoj verziji. :)

  2. What a lovely cookie, and looks so easy to do. Well, mayb the almond part could be the most difficult part, but even that, can be done with no big effort. Thanks for sharing this, I wil try to make it soon…I love almonds…

  3. Koja fotka! Odlična ideja ovo s perjem. Totalno damski :) Jednom sam radila ove poljupce ali sam očito odabrala krivi reept jer nisu baš bili onako prhki kakvi bi trebali biti. Okusom su bili izvrsni, doduše. Zabilježit ću ovaj recept pa ću se okušati ponovo :)

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