Well here we go, it’s the last day of September and I could not let the month end without a recipe post. This past weekend I began to notice my fellow blogger friends preparing for Christmas with all their lovely baking posts..ohh my goodness, really I thought. This will not happen so soon for me. I have a ton, and I mean a ton of Christmas baking I’d love to share however it’s actually getting it entered and photographed, that’s the hard part. So I came up with this amazing idea, offer one of my simple, sweet Italian treats quickly. Viola! Now I’d say I’m ahead of myself!!!! 🙂 Good Job *pats on the back*
I was first introduced to baking Baci di Dama (translation, Lady’s Kisses) in the back of a downtown Toronto kitchen..a shady kinda place…where many of my decadent desserts erupted from. Now and then I will refer to it as the “Back street Italian kitchen”
Baking Baci di Dama were never a tradition in my family. Popular at weddings and showers but I never enjoyed eating them as they lacked the buttery almond flavour and texture that they ohhh so need. However, I soon fell in love with them. There cute, they smile, 2 cookies kissing between melted chocolate, oh how sweet, it’s like a love story in a cookie 😉 Muaaah
Baci di Dama
150 gram butter
115 gram granulated sugar
1 egg yolk
1 teaspoon Amaretto (almond liquor) or extract
115 gram finely ground almonds
175 gram AP flour
Pre-Heat oven to 180 C / 350 F
Dark chocolate for melting. Any good chocolate will work. If you prefer Milk chocolate give that a go! I’ve never weighed out the amount I use. Somehow I never have wasted chocolate kicking around. 😉
Place butter and sugar in a bowl. With a hand mixer or stand mixer mix until fully combined and creamy. Add egg yolk and Amaretto. Mix. Add ground almonds & flour. The mixture should not be very sticky, you should be able to roll balls without turning your hands into an almod glove. 😉 If you find the dough to be difficult to roll, refrigerate for an hour. Roll into 1-inch size balls. Don’t make them to large, you want to be able to pop these babies in your mouth a few at a time back to back. Bake on a parchment lined baking sheet or on a silicone baking mat.
Bake aprx 10-12 min, until lightly golden in colour.
Once the cookies have been removed from the oven and cooled prepare the chocolate. Place your chocolate of choice in a stainless steel bowl & place the bowl over a pot of water. Bring the water to a slight boil and turn the heat off. Stir the chocolate until melted and remove the bowl from over the pot. You don’t want to burn the chocolate, it will begin to separate and will be a sad waste to beautiful chocolate 😦 Dip the flat side of the cookie in the melted chocolate and gently sandwich together with a 2nd cookie.
The recipe doubles, triples wonderfully for larger batches. Note at times I suggest adding your own personal twist to a recipe, but this particular traditional cookie recipe I don’t feel should be altered.
Hope you enjoy these tiny sweet kisses (Lady’s kisses) as much as I do
Buon Appetito 😉