Lady's Kisses - Baci di Dama
User Reviews
5
Lady's Kisses - Baci di Dama
Description
This recipe for Lady's Kisses involves toasting hazelnuts lightly and finely processing them into fine crumbs, which are combined with ground almonds and other dry ingredients. Softened butter is mixed in to form a pliable dough, which must be chilled in the refrigerator for at least two hours. Chilling firms the dough for easier handling and helps maintain the delicate structure during baking. The dough is rolled into small 1-inch balls with minimal pressure to prevent crumbling.
Once baked at 320°F for about 20 minutes, the cookies remain soft and need to cool completely to firm up before being sandwiched with a small spoonful of chocolate hazelnut spread. This filling bridges the two cookies with a creamy sweetness, complementing the nutty cookie crumb.
Lady's Kisses have a tender texture and nut-driven flavor ideal for afternoon tea or as a sweet bite for gatherings. Storing them in an airtight container keeps them fresh up to one week.
Ingredients
- 2/3 cup (100g) hazelnut
- 1 cup (100g) ground almonds
- 1/2 cup (100g) demerara sugar
- 2/3 cups (100g) all-purpose flour
- 1 cup (100g) butter softened
- 10 tsp chocolate hazelnut spread (1/2 tsp per cookie)
Instructions
- First, put the hazelnuts on a tray and toast them in the oven at 320F (160C) for 5 minutes (photo 1)
- Let them cool for a minute or two then blitz them in a food processor until they resemble very fine breadcrumbs. Add them to a bowl with all the other dry ingredients (photo 2 & 3).
- Mix all the dry ingredients together then add the softened butter. Using your hands combine the ingredients together until a dough has formed. Form it into a bowl, wrap in cling film and chill in the fridge for 2 hours (photos 4-6).
- Preheat the oven to 320F (160F). Once chilled remove the dough from the fridge and using your hands pick up a small amount of dough and pinch it together using your fingers so it sticks together and feels pliable. Roll it very lightly between the palms of your hands to form a small 1 inch sized ball (photo 7).
- Continue with the rest of the dough placing the balls on a lined baking tray then bake in the oven for 20 minutes, you'll probably need to do this in two batches (photo 8).
- To fill the cookies simply take one cookie and place a small amount of chocolate hazelnut spread in the middle (around 1/2 tsp). Place another cookie on top and press them together to spread the filling out evenly (photos 9 - 11).
Notes
- Always chill the dough for at least two hours to ensure it is firm enough for shaping and to relax the dough.
- Roll the dough balls gently between your palms without excess pressure to prevent crumbly cookies.
- Allow cookies to cool fully after baking before filling to ensure they firm up properly and avoid breaking.
- Chocolate hazelnut spread is classic, but melted dark or milk chocolate can be used as an alternative filling.
- Store cookies in an airtight container for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 85mg | 4% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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