Maybe it’s my European upbringing, but to me, these are hands down my favourite cookies. I grew up on shortbread cookies and Baci di Dama could be considered shortbread due their rich, buttery and crumbly texture. However, they differ slightly from traditional shortbread due to ingredient variation (such as nuts) and preparation.
Chocolate Baci di Dama are a delightful variation of the classic Italian Baci di Dama, or “lady’s kisses.” These cookies originate from the Piedmont region of Italy, specifically from the town of Tortona, and they have a rich history tied to the area’s culinary traditions.
Origin of Baci di Dama:
- The original Baci di Dama were created in the 19th century and feature two small, buttery almond-based cookies sandwiched together with dark chocolate. The name, meaning “lady’s kisses,” was inspired by their shape, which resembles two lips meeting in a delicate kiss.
- Piedmont is renowned for its hazelnuts, which are abundant in the region. Hazelnuts became a key ingredient in these cookies, particularly during times when almonds were scarce or expensive. The cookies were initially made with a blend of hazelnuts and flour.
The Chocolate Variation:
- Chocolate Baci di Dama evolved as a modern twist on the original recipe. In this variation, cocoa powder is added to the dough, giving the cookies a rich chocolate flavor while maintaining their delicate, crumbly texture.
- This innovation likely came about as chocolate became more widely available and popular in Italian desserts.
Ingredients and Characteristics:
- The classic dough for Chocolate Baci di Dama includes butter, sugar, flour, finely ground hazelnuts (or almonds), and cocoa powder. These cookies are baked until crisp and then paired with a layer of melted chocolate, which acts as the “kiss” binding them together.
- Their bite-sized nature, melt-in-your-mouth texture, and balanced sweetness make them a favorite accompaniment to coffee or dessert wine.
Cultural Significance:
- Baci di Dama have become a symbol of Piedmont’s confectionery excellence and are a staple in Italian patisseries. Their popularity has spread globally, with chocolate variations particularly appealing to chocolate lovers.
Fun Fact:
The cookies’ refined and elegant appearance made them a favorite treat in Italian royal courts, contributing to their association with luxury and indulgence.
Today, both traditional and chocolate Baci di Dama are celebrated worldwide, cherished for their simplicity and sophisticated flavor profile.
The Best Chocolate Sandwich Cookies: Italian Chocolate Baci di Dama
Ingredients
1 cup unsalted butter, room at temperature
1 cup powdered sugar
2 tsp vanilla extract
1 TBSP dark rum, optional
1/2 cup slivered almonds
3 TBSP granulated sugar
1 1/2 cup flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt, heaping
1/2 cup granulate sugar, for rolling
- For the Ganache Filling:
8 oz semi-sweet chocolate
3/4 cup heavy cream
2 tsp dark rum
1 TBSP unsalted butter, optional
Directions
- In a bowl of stand mixer beat 1 cup softened butter with 1 cup powdered sugar. Start slowly until incorporated, then beat on high speed for about 3 minutes until nice and fluffy, stopping half way to scrape the bowl. Add vanilla and rum, if using, and beat on low until incorporated. Once again, ensure to scrape the sides of the bowl.
- Combine 1/2 cup of slivered almonds with 3 TBSP granulated sugar in a bowl of a food processor and process until well ground. Some larger chunks are ok, but most of the mixture should be well processed. Sugar is just there to make almonds not stick to the blade as much. If you like, you can use 3/4 cup of almond meal/ground almonds instead of this.
- In a sifter placed over the bowl with butter and sugar, combine the almond mixture made in step 2 with flour, cocoa, baking powder and salt. Sift into the butter mixture. You will notice that you almonds are left in the sifter - this is what you want, we just wanted to coat them with flour; we will add them to the batter in step 4. Gently mix the flour in - you can do it with a wooden spoon or with a mixer on low speed, until just incorporated. Then mix in your almonds. Just make sure not to overmix or the cookies will be dry. Shape into a disk, cover tightly with plastic wrap and refrigerate until firm enough to handle, at least 2 hours.
- Take the cookie dough from the fridge and cut into 3 pieces. Roll into 3/4 inch logs and cut each log into 1/2 inch pieces. Roll each piece into a ball and roll each ball in the sugar, coating them completely. Repeat with the remaining dough portions. The cookies will be too soft and will spread too much if baked at this point. I strongly recommend refrigerating these cookies for at least an hour.
- Preheat the oven to 325F. Place them on parchment lined baking sheets about 1.5 inches apart. Bake in preheated oven for about 7 minutes, maybe 8. Rarely have I baked more than that - look for the cookies to be puffed and gently cracked at the top. Remove from the oven, allow to stay on the cookie sheets for a few minutes before sliding them onto cooling racks to cool completely.
- For the Ganache:
- Heat the cream on low heat in a small pot until small bubbles come to the surface, don't let it come to a full boil. Poor the cream over the chocolate. Let it sit for a minute. Then stir into a smooth chocolate ganache.
If for any reason the heat from the cream did not melt the chocolate, you can set the bowl with chocolate and cream over barely simmering water and stir until the chocolate is melted.
Stir in the rum (if using) and vanilla. Allow the ganache too cool completely before spreading on cookies. Store it at room temperature, stirring it from time to time. You will notice it will thicken as it cools. - To Assemble:
- Turn half of the cookies upside down. Place your ganache in a piping bag and pipe a good amount of the ganache on the half of the cookies placed upside down. Top each of those cookies with the remaining half of the cookies, making a cookie sandwich. Enjoy!
