FEATURE RECIPE
Baci di dama (ladies’ kisses)

Baci di dama (ladies’ kisses)

These crumbly, bite-sized biscuits originate in Piedmont, famous for its hazelnuts and chocolate.

Serves 24

Cooking Time Prep time 15 mins, cook 45 mins



105 gm   (¾ cup) hazelnuts, roasted and peeled
160 gm   (1 cup) pure icing sugar
125 gm   softened butter
1   orange, finely grated rind only
1   vanilla bean, scraped seeds only
150 gm   (1 cup) plain flour
Chocolate filling
150 gm   dark chocolate (60% cocoa solids), coarsely chopped
25 gm   butter
25 ml   pouring cream


1 Preheat oven to 180C. Using a food processor, process hazelnuts and icing sugar until nuts are finely ground.
2 Using an electric mixer fitted with a paddle, beat butter, rind, vanilla seeds, hazelnut mixture and a large pinch of salt until creamy, then add flour, stirring until just combined (do not overmix).
3 Roll half-teaspoon of dough into balls and arrange about 6cm apart on baking paper-lined oven trays. Bake one tray at a time in centre of oven until golden (12-15 minutes), then cool on trays over a wire rack. Repeat with remaining biscuits.
4 For chocolate filling, combine chocolate, butter and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted. Stir until glossy and smooth, then cool to room temperature.
5 Spread half-teaspoon of chocolate filling onto the flat side of half the biscuits (you may have a little filling left over), then sandwich with remaining biscuits, pressing lightly together to seal. Biscuits will keep in refrigerator in an airtight container for up to 1 week. Bring to room temperature before serving.


RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton

Search by cuisine, name, ingredients...
Wood-smoked tomatoes, jamón, grilled bread and olive salad Wood-smoked tomatoes, jamón, grilled bre... Korean fried chicken Korean fried chicken
Cold rice pudding with rhubarb Cold rice pudding with rhubarb Self-saucing chocolate and sherry pudding with quince and quince and sherry ice-cream Self-saucing chocolate and sherry puddin...
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and you could win the ultimate in chic and stylish kitchen packages thanks to ILVE, worth over $15,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!