Let’s take a little break from the proposals for Christmas lunch… Of course you will not mind too much because we’re presenting a duo of Lady’s Kisses, a traditional italian pastry called Baci di dama . The first version is kinda classic with almond and hazelnut dough filled with dark chocolate cream. The second is the exact opposite: a chocolate dough, filled with white chocolate, flavored with a hint of tonka bean.
This duo of kisses is perfectly suitable for a buffet: elegantly arranged in a pyramid, will not pass unnoticed thanks to their chromatic chiasmus! Just be careful not just to knock them down in the haste to taste them .
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Bichromatic Baci di Dama cookies - Lady's Kisses
Ingredients
White cookies
- 100 g of flour
- 100 g of butter
- 75 g of sugar
- 70 g of hazelnuts
- 70 g of almonds
- a pinch of salt
Dark chocolate filling
- 25 g butter
- 100 g of dark chocolate
Black cookis
- 100 g of flour
- 100 g of butter
- 90 g of sugar
- 15 g of cocoa
- 70 g of hazelnuts
- 70 g of almonds
- a pinch of salt
White chocolate filling
- 25 g butter
- 100 g of white chocolate
- 1 pinch of tonka bean
Instructions
White cookies
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Finely chop almonds and hazelnuts in a blender with the sugar, so that it absorbs the oil of the dried fruits.
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In a bowl mix the flour with the butter softened at room temperature.
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Add, then, dried fruits and a pinch of salt, working the dough quickly to not too warm it too much with your hands.
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Place it, covered with foil, in refrigerator to cool for half an hour.
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After that, roll out the dough with a thickness of 0.5 cm. With a dough cutter with a diameter of about 3 cm, cut the biscuits and bake in oven at 160° C for 25 minutes. The classic form of the Lady's Kisses is obviously the semi-sphere, but we chose this fun variant to be able to stack the biscuits without too many crashes . If you want to try the traditional version, you can just shape the dough as a semi-sphere and bake in the oven in the same way.
For the filling fudge
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In a double boiler, melt gently butter and dark chocolate.
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Once the cookies are well cooled, fill them with the ganache and match them.
Black cookies
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As for white cookies, mix flour, butter, nuts, sugar and salt, remembering to add the cocoa. Similarly let stand in the refrigerator the mixture for half an hour.
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Cut, then, the discs and bake in oven at 160° C for 25 minutes.
White chocolate filling
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Prepare the ganache and add some ground tonka bean, which will give an amaretto-like flavour. Fill the biscuits and match them
Notes
The tonka beans have a very special flavour, which we can describe as a slightly bitter vanilla. If you want to know something more about this spice, look in the bottom of the post on our last trip to Annecy.
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