International Kissing Day is celebrated on April 13 to honor love and affection, often recognizing the longest kiss in history. The perfect opportunity to celebrate two traditional Italian sweets: I baci di dama, biscuits originally from Piemonte. They are called "baci di dama" because they consist of two hazelnut biscuits joined together by a layer of bitter chocolate, resembling a kiss. The other sweet is the famous Baci Perugina, hazelnut chocolate pralines wrapped in the iconic blue and silver foil, which includes love messages.
Baci di Dama - Recipe by Iginio Massari
Here's a delightful recipe for "baci di dama," or lady's kisses. These charming little sweets are named for their shape; two cookie halves are held together by a layer of chocolate, reminiscent of two mouths poised to exchange a sweet kiss. Originally, baci di dama were made with hazelnuts, as they were more accessible and cost-effective than almonds. However, pastry chefs in Tortona later refined the recipe by introducing almonds. Today, you can find versions made with almonds, hazelnuts, or a combination of both, as suggested by the renowned master pastry chef Iginio Massari.
Ingredients for 125 baci di dama:
Butter 300 g; Sugar 300 g; Almond flour 300 g; All-purpose flour 300 g; Egg whites (about 1 large egg) 50 g; Fine salt 3 g
For filling: Tempered dark chocolate 375 g
Preparation:
To prepare the baci di dama, start by making the short-crust pastry. In the bowl of a stand mixer fitted with a paddle attachment, add softened butter (cut into cubes) and sugar. Mix at low speed for a few seconds until well combined. Then, add the almond flour and mix again. Next, separate the egg whites into a bowl and add a pinch of salt, then dissolve it. Pour the egg whites into the dough mixture. Once the butter and almond flour are well combined, turn off the mixer and add the sifted flour. Mix on low speed, scraping down the sides of the bowl with a spatula as needed. Once the flour is fully absorbed, transfer the dough to a lightly floured surface. Lightly flour the top of the dough and compact it without kneading. Wrap the dough in plastic wrap and refrigerate for 2-3 hours. After the dough has firmed up, place it on a lightly floured surface. Using two rulers, roll out the dough with a rolling pin until it is uniformly 1 cm thick. Trim one edge, then cut 2-cm-wide strips lengthwise with a ruler and knife. Create a lattice by cutting 2 cm-wide strips in the opposite direction, forming cubes weighing about 4-5 grams each. Roll each cube in the palm of your hand, then arrange them on a baking sheet lined with parchment paper, spacing them appropriately. This recipe yields approximately 250 cubes. Bake in a preheated oven at 180°C (350°F) for 12 minutes. Once the cookies are golden brown, remove them from the oven and let them cool. Meanwhile, temper the chocolate and transfer it into a cone lined with parchment paper. Turn half of the half spheres upside down and squeeze a little chocolate into the centre. Place another half sphere on top, pressing lightly to join them. Repeat this process for all the cookies and allow them to solidify before enjoying. If the environment is too warm, place the baci di dama in the refrigerator to help them set. Grazie a Giallo Zafferano!
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