Baci Di Dama (Orange Almond Cookies )

“Baci di Dama” means “lady’s kisses” in Italian, and these dainty sandwich cookies absolutely live up to the name.

The dough is built on ground blanched almonds rather than butter, giving each cookie a light, slightly crumbly texture with a rich, nutty flavor.

Minced candied orange peel folds into the mix and perfumes every bite with a subtle citrus sweetness.

Once baked and cooled, they get sandwiched in pairs with melted semi-sweet chocolate that sets up firm in the fridge, holding the two halves together like a little chocolate hug.

Pro Tips

• Add the milk gradually. You want a smooth, firm dough that holds its shape when rolled into balls. Too much milk makes them spread flat during baking.
• Roll the balls small and place them well apart on the baking sheet. They spread more than you’d expect from such a stiff dough.
• Let the cookies cool completely before sandwiching with chocolate. Warm cookies melt the chocolate and it slides right out.
• Chill the finished sandwiches in the fridge for a full hour so the chocolate sets firmly. They’re worth the wait.

Variations

• Swap the semi-sweet chocolate for white chocolate and add a pinch of sea salt on top for a modern twist.
• Replace candied orange peel with candied lemon peel or finely chopped dried apricots.
• Use hazelnut flour instead of ground almonds for a Piedmont-style version closer to the original baci di dama from Tortona.