Bichromatic salted Baci di Dama cookies – Lady’s Kisses

Here’s a nice appetizer, layered and very colorful as we promised last week 🙂 . The bichromatic salted Baci di Dama cookies are spiced up with turmeric and paprika and stuffed with a delicious mousse made with ham and Philadelphia cheese 😀 .

savory baci di dama

We chose to prepare these small Baci cookies, first of all because they’re are good, secondly because they are layered (which is the main characteristic of our 2016 Easter menu 😉 )… And finally because their bright color remind us of the first flowers beginning to bloom in the meadows.

Take a look also to the sweet version of Bichromatic Baci di Dama cookies with chocolate and vanilla 🙂 .

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Bichromatic salted Baci di Dama cookies

Cuisine Egg free
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 20 cookies
Difficulty Easy


For the dough

  • 120 g of flour
  • 100 g butter
  • 140 g of almonds
  • 1/4 teaspoon salt
  • white pepper
  • nutmeg
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of paprika

For the mousse

  • 125 g Philadelphia cheese
  • 60 g of cooked ham
  • 1/4 of vanilla bean
  • White pepper


For the dough

  1. Finely chop almonds in a blender.
  2. In a bowl mix the flour with the butter softened at room temperature.
  3. Add, then, almonds and salt, working the dough quickly not to warm it too much with your hands.
  4. Divide the dough into two, add paprika to the first part, turmeric to the second.
  5. Put the two doughs, covered with foil, in the fridge to cool for half an hour.
  6. 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.

For the mousse

  1. Degrease your ham.
  2. Add it to Philadelphia, add ground white pepper and a pinch of salt. Blend the mousse, until it is homogeneous and fluffy.
  3. Place the mousse into a pastry bag and, once the cookies are nice and cooled, fill and match them.


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