Baci Di Dama ( Orange Almond Cookies )
Submitted by Tina418
These Italian Baci di Dama cookies pair ground almonds and candied orange peel with a melted chocolate filling. Crisp, nutty, and citrus-bright, they’re irresistible with espresso.
YIELD
1 batchPREP
20 minCOOK
15 minREADY
Baci di Dama, which translates to “Lady’s Kisses," are classic Italian sandwich cookies from the Piedmont region.
This version brings a sunny twist with candied orange peel folded right into the almond dough, giving each bite a bright citrus punch against that nutty, buttery crumb.
Once baked golden and cooled, you sandwich them together with melted semi-sweet chocolate that firms up in the fridge into a thin, snappy layer.
They look gorgeous on a holiday cookie tray and disappear fast at parties.
Chef Tips
- Grind your own blanched almonds in a food processor for the freshest flavor, but pulse carefully so you don’t end up with almond butter.
- The dough should be smooth and firm enough to roll into small balls without sticking. If it’s too wet, add flour a teaspoon at a time.
- Let the chocolate set fully in the fridge before serving so the sandwich holds together cleanly.
- These keep well in an airtight container for up to a week, making them great for gifting.
Ingredients
Directions
Put the ground almonds in a bowl with the sugar, orange peel and all but 1 tablespoon of the flour.
Mix well, then stir in enough milk to give a smooth, firm dough.
Roll into small balls and place, well apart, on a baking sheet lined with greased wax paper.
Sprinkle with the remaining flour, and bake in a preheated moderate oven 350 degrees, for 15 minutes or until golden brown.
Transfer to a wire rack to cool.
When cold, sandwich the cookies together in pairs with the melted chocolate.
Chill in the fridge for 1 hour before serving.
Comments
