Baci di Dama, Ladies Kisses from the Acqui Zone:

By Gina DePalma

Baci di Dama are among of my favorite Italian cookies, and an uber-traditional sweet from Piemonte. The name translates to Lady’s Kisses, and they are a perfect way to give anyone a tender kiss of nuts and chocolate. Wrapped in a pretty box with colored tissue, I can’t imagine a more welcome gift.

I’ve you’ve read that these cookies originated in Torino, I’m here to set the record straight, my friends. They actually were born in the village of Tortona, just a short ride away from Acqui Terme, and one of the sweetest spots in Piedmont and the province of Alessandria. This tiny city has a rich history, home to beautiful architecture, churches filled with art treasures, and splendid Ancient Roman ruins. But chief among the cultural treats is Tortona’s tradition of excellent pastry shops, and you are sure to find Baci di Dama in every single one of them.

Even though Piedmont is known for its sought-after DOP hazelnuts, almonds play the starring role in these cookies, along with dark or milk chocolate which is sandwiched in between them to create the “kiss.” Here at Babbo, I’ve kicked up the chocolate a notch by using it in the dough itself instead of sandwiching it in between, which makes it a perfect addition to the assortment of cookies we serve to every guest after dinner. However, if you want to go all out and really make this a special kiss, follow this recipe below from my book, Dolce Italiano: Desserts From The Babbo Kitchen, which includes a rich ganache filling.

These cookies are perfect to enjoy with a glass of the local DOCG wine, Brachetto D’Acqui.

Baci di Dama, Babbo-Style

Adapted from Dolce Italiano: Desserts from The Babbo Kitchen, by Gina DePalma

For the Cookies
½ cup whole blanched almonds
1 tablespoon granulated sugar, plus more for rolling
1½ cups plus 1 tablespoon unbleached, all-purpose flour
1/3 cup Dutch-processed, unsweetened cocoa powder
¼ teaspoon baking powder
½ teaspoon kosher salt
1 cup (two sticks, 8 oz) unsalted butter, softened
1 cup confectioners’ (10X) sugar
2 teaspoons pure vanilla extract
1 tablespoon dark rum

For the Ganache Filling:
8 ounces high-quality bittersweet or semisweet chocolate, chopped
¾ cup heavy cream
1 tablespoon unsalted butter
2 teaspoons grappa, cognac or your favorite liqueur (optional)

To make the cookies, preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet, and toast them until they are light golden brown and fragrant, about 14 to 16 minutes. Remove the almonds from the oven and turn it off the oven until you are ready to form the cookies. Allow the almonds to cool completely, then grind them in a food processor with 1 tablespoon of granulated sugar until they are finely chopped.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt and set aside.

Using an electric mixer with fitted the paddle attachment, beat together the butter and confectioners’ sugar on medium speed until creamy and light, about 2 minutes, then beat in the vanilla and scrape down the sides of the bowl. On low speed, beat in the dry ingredients, followed by the ground almonds. Remove the dough from the bowl, flatten it into a disc, wrap it in plastic and chill the dough for about an hour, or until it is firm enough to handle.

Preheat the oven to 325°F. Lightly grease two cookies sheets with non-stick cooking spray or butter, or line them with parchment paper. On a lightly floured surface, divide the dough into 3 pieces. Work with one piece at a time, keeping the others wrapped and refrigerated. Roll each portion of dough into a small log about ¾ of an inch in diameter. Cut each log into ½ inch lengths and roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the cookies on the prepared baking sheets, spaced half an inch apart. Repeat with the remaining portions of dough.

Bake the cookies, rotating the pans 180° to ensure even browing, until they are puffed and cracking slightly on top, approximately 12 to 15 minutes. Allow the cookies to cool for 1 or 2 minutes on the pan, then use a spatula to gently remove them to a wire rack to cool completely.

While the cookies are cooling, make the ganache filling. Place the chopped chocolate and butter in a medium bowl. Heat the heavy cream in a saucepan until it comes to a boil, and pour it over the chocolate and butter. Allow the mixture to sit for a few moments, then whisk until smooth and glossy. Whisk in the optional cognac or liqueur. Allow the ganache to cool, whisking it occasionally, until it is firm enough to pipe.

To assemble the baci, p air up the cookies according to size. Turn one cookie upside down, and using a pastry bag fitted with a plain or star tip, pipe a small amount of ganache onto the flat side, then place the bottom of another cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outwards. Allow the ganache to firm up, then transfer the baci to a serving plate. The cookies may be stored, layered between sheets of parchment, in an airtight container kept in a cool place, for up to 3 days.

Makes approximately 5 dozen single cookies or 2 ½ dozen sandwiches.

Go To Dolci Archives