Lady’s Kisses (Baci Di Dama) Recipe by Catherine Fulvio
It is believed that the Baci Di Dama were first created over a century ago in the city of Tortona, in the Piedmont region of Italy. The name, lady’s kiss, is said to have originated from their resemblance to the pursed lips of a woman. Some say it also looks like two lips pressed together. Traditionally a dame would never kiss with her mouth open, as it was seen as crude.
Isn’t it amazing the things you learn in this book? In my recipe, I’ve opted for less pout and more substance – Fulvio-style portions!
Makes about 24
– 150g blanched almonds
– 180g butter, softened
– 180g caster sugar
– 200g plain flour, sifted
– 100g dark chocolate drops
1. Lightly toast the almonds in a dry frying pan over a medium heat, taking care not to burn them, then chop them finely.
2. Cream the butter and sugar using an electric mixer. Add the flour and stir in the nuts just until the dough comes together. Wrap the dough in cling film and place it in the fridge for about 20 minutes to make it easier to work with.
3. Preheat the oven to 170°C/fan 150°C/gas 3. Line 2 baking trays with baking parchment.
4. Break off small pieces of dough about the size of a large cherry. Roll each piece into a ball and place them on the prepared trays, leaving space between them for spreading.
5. Bake for 18–20 minutes, until pale gold. Remove and cool on the tray.
6. When the biscuits have cooled, melt the chocolate in a bowl set over a pan of simmering water (a bain-marie).
7. Stir until smooth, then remove from the heat and cool slightly, but do not let it set completely.
8. Spread a little melted chocolate on the flat bottom of one biscuit and sandwich together with another biscuit. Allow to set and then place on a pretty serving platter.
Her cookbook, Bake Like an Italian is packed with sweet and savoury baking recipes, including original ideas for everyday homemade breads, sweet treats for special occasions and small mouthfuls that go perfectly with a delicious cup of coffee.
Bake Like an Italian is published by Gill Books, and is available to buy on www.gillbooks.ie.