BACI DI DAMA (LADY'S KISSES)
On my way to work in Rome, I used to stop at the same café every day for my morning cappuccino. The choice was partly habit, partly location, partly a judgement of the great coffee – but the main thing tugging me back was the delicious little biscuit which the barrista would (sometimes! Brilliantly, only sometimes) nestle onto the saucer, under the curve of the cup. I later learned that these heavenly rich and crumbly little treats are called ‘lady’s kisses’ – and they certainly had me coming back for more. In this recipe I’ve used our amazing chocolate fondant as the kiss that unites the two biscuit ‘lips’.
- 100 g Ground almonds
- 65 g Caster sugar
- 165 g Plain flour
- 175 g Salted butter, softened
- 1 cup Nutella or similar chocolate spread approx.
- 100 g Skinned hazelnuts
- Preheat the oven to 180oC/350oC/GM4. If you can’t find skinned hazelnuts toast some unskinned ones and whilst they are still hot rub off the skins in a kitchen towel.
- Grind the skinned hazelnuts in a blender and put them into a mixing bowl with the almonds, sugar and flour. Cut the softened butter into cubes and mix with your hands into the dry ingredients. Once it’s well mixed line a baking tray with parchment paper, take a small piece of dough and roll it into a 2cm diameter ball (a bit wider than a dime).
- Press the ball onto the baking tray to make the bottom flat. Make sure you spread the balls well out on the tray as they will expand. Once you have a tray full (you should get about 120 of these little babies) pop them in the oven for about 15 mins or until they start to go golden.
- Once they’re cooked, let them cool on a rack. Then you can start cementing two similar sized biscuits together with a decent dollop of chocolate spread. Any passing children will usually be happy to help.
- Serve with coffee. These will keep for a couple of days in a sealed container.