Baci di dama are typical cookies from Piedmont that are named as such because, with a greater or lesser effort of imagination, the two cookies joined by chocolate should resemble the lips of two people kissing.
They can be made with almonds or hazelnuts and are usually joined with gianduja chocolate (milk chocolate and hazelnuts), but I wanted to try how they would turn out with white chocolate, since for the dough I had used almonds and lemon zest, instead of the hazelnuts and orange zest from the recipe for baci di dama that I knew.
I am spending these days at my parents’ house, I am super busy, and I still have so much to do, but I wanted to prepare some Italian sweets for my family, because I hadn’t seen them for months. I assure you that with these baci di dama I did a great job and, most importantly: I prepared them in a flash, without making almost any mess, and the most complicated part of the process was thinking about where I was going to hide them while they cooled, so that no one would eat them before I filled them.
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The card
- 150 g of almonds or almond flour
- 150 g of pastry flour
- 150 g of butter
- 80 g of white chocolate
- 90 g of sugar
- The grated zest of one lemon
- A pinch of salt
- Quickly mix the ground almonds, flour, butter, sugar, and lemon zest until you get a homogeneous dough.
- Form a ball, wrap it in plastic wrap, and leave it in the refrigerator for half an hour.
- Take the dough out of the refrigerator, form small balls the size of a cherry, and put them back in the refrigerator for another half hour.
- Preheat the oven to 160 degrees.
- Cover the baking sheet with parchment paper, distribute the balls on top of the paper leaving at least 3 cm of space between them, so that they do not stick to each other when they grow.
- Bake them for 20 min.
- Let them cool.
- Melt the white chocolate in a double boiler or in the microwave.
- Glue the cookies together in pairs, using the chocolate as glue.
- Note: Do not put too much chocolate between the cookies. Just a few drops.