Baci di Dama


Preparation info

  • Difficulty


  • Makes about


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Also known as Lady’s or Dame’s kisses, many places in Italy have these wonderfully crisp biscuits, sandwiched together with a layer of dark chocolate. What could possibly be wrong with that?


  • 180 g ( oz) blanched almonds
  • 180 g ( oz) sugar
  • 180 g ( oz) butter, at room temperature
  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
  • about 100 g ( oz) dark unsweetened chocolate


Toast the nuts lightly in a dry frying pan, taking care not to burn them. Cool a bit, then grind with a tablespoon or so of the sugar. Cream the remaining sugar and butter using electric beaters. Add the flour and then the nuts, mixing by hand now to incorporate. Put in the fridge for a while so the dough is easier to work with.

Preheat the oven to 170°C (325°F/Gas 3). Line 2 baking trays with baking paper.

Break off balls of dough the size of a cherry, about 10 g (¼ oz) each. Put them on the prepared trays, leaving a little space between each for spreading. Bake for about 20 minutes, until pale gold. Remove and cool.

Meanwhile, melt the chocolate in a bain marie. Stir until smooth, then remove from the heat and cool a little but don’t let it set again. Using a teaspoon, dab some melted chocolate (not so much that it oozes out) on the bottom of a biscuit and grab a partner for it. Gently press the two together. Continue until all the couples are taken. Put them on a wire rack to set and stay together, and then you can move them to a pretty lined tray or a lovely tin.