Baci Di Dama Baci Di Dama baci-di-dama Hi Guys! Today we have some little Italian cookies for you, called Baci Di Dama, literally translating to “Lady Kisses”. People all them this because they tend to look like dainty little pairs of lips, cute right? They also kind of resemble two people kissing, the way they’re all sandwiched together…again, precious. These cookies might originate from the Piemonte region of Italy, but you can really find them all over the country. I had these little cookies specifically when I was in Florence, although they were filled with a hazelnut flavored chocolate and made using almond meal/flour. Since sweet chestnuts are so common in Florence, and my only memory of these cookies are from that city, I decided to make these little cookies with a 50/50 blend of all purpose flour and chestnut flour. The chestnut flour works great in this recipe and totally imparts a lovely and slightly unique [chest]nuttiness to the cookies. Can’t find chestnut flour or don’t want to order it online? Not a problem, 100% all purpose works just fine, although you’ll lose the chestnut flavor and the texture of the cookies will be slightly more “biscuit” like. These are great with coffee and tea, but my favorite is serving them as apart of a mix dessert platter with tall glasses of champagne. Yum! These little cookies are tasty, super cute and really easy to make…so do it! ) Enjoy! xx, Jenny

Baci Di Dama Cookies (“Lady Kisses”)
Serves 6 to 8

1/2 cup all purpose flour
1/2 cup chestnut flour
1/4 teaspoon salt
1/2 cup plus 1 tablespoon unsalted butter, softened and divided
1/3 cup superfine sugar (granulated will work fine)
1 teaspoon almond extract
1 ounce dark chocolate

1. Preheat oven to 350°F.
2. In a mixing bowl, sift together the flours and salt. Set aside.
3. Place all but 1 tablespoon butter in a stand mixer fitted with a paddle attachment (or use a mixing bowl with a hand mixer) and cream until light and fluffy, about 3 minutes.
4. Scrape down sides of the bowl and continue to cream, gradually adding the sugar until fully incorporated. Add the almond extract and continue to beat together for about 30 seconds.
5. Gradually add the flour mixture to the butter mixture until fully incorporated and the dough comes together.
6. Roll 1/2 teaspoon balls of dough and place onto a parchment lined baking sheet, gently pressing on the top to barely flatten the surface. Bake cookies for 10 to 12 minutes or until the cookies barely begin to brown. Allow cookies to cook completely.
7. Melt chocolate and stir in remaining tablespoon of butter until smooth.
8. Dab a small amount of chocolate onto the bottom center of a cookie and sandwich together with another. Repeat until all cookie sandwiches have been made.