Bachi di Dama
12 servings
180 minutes
Baci di Dama is a delicate Italian cookie whose name translates to 'lady's kiss.' This dessert originated in the Piedmont region and has become a symbol of sophistication and exquisite taste. Two fragile halves made from a mixture of hazelnuts and rice flour are joined by a drop of dark chocolate, creating a perfect blend of texture and aroma. The light sweetness of the dough and rich chocolate accent make it a favorite treat with tea or coffee. Due to its miniature shape and elegant appearance, baci di dama is often served at formal events or as a gastronomic gift. Each cookie offers tenderness and warmth, like a small kiss that lingers on the lips after the first bite.
1
Put hazelnuts in a blender and grind into flour. Mix hazelnut flour with rice flour, add sugar, salt, and cubed room temperature butter. Knead the dough, divide it into three parts, roll each into sausages about 2 cm in diameter, preferably whole and without cracks. Place the sausages on baking paper and chill in the refrigerator for 2-3 hours or in the freezer for 15 minutes.
- Peeled hazelnuts: 140 g
- Rice flour: 140 g
- Sugar: 100 g
- Salt: pinch
- Butter: 100 g
2
Preheat the oven to 160 degrees. Take out the chilled sausage dough one at a time, cut the dough into small pieces, and roll them into miniature balls weighing about 5 grams each. Place the balls on a baking tray lined with parchment paper, leaving about a couple of centimeters between them, and bake for 12-15 minutes until golden brown. Bake the remaining batches of chilled dough in the same way. Cool to room temperature.
3
Melt the chocolate in a water bath. Stick two cookies together with a drop of melted chocolate (1/4 teaspoon). Do the same with the remaining cookies and let the chocolate set.
- Dark chocolate: 40 g