If you have a sweet tooth that loves a bit of elegance with a twist, you’re going to adore this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe. These charming little sandwich cookies marry a toasty almond and cocoa base with a luscious pistachio ganache, making every bite uniquely rich and irresistible. I love whipping these up when friends drop by or for a cozy weekend treat—it’s simple enough for a weekday, yet feels fancy enough to share on special occasions.
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Why You’ll Love This
I can’t get enough of how this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe blends a crisp, nutty cookie with a silky pistachio filling. It’s a texture and flavor dance that’s surprisingly simple to achieve at home.
- Reliable Texture, Great Flavor: The almond and cocoa-rich dough bakes into perfectly tender cookies that aren’t too fragile or crumbly.
- Crisp–Golden Finish: You’ll notice they have just the right snap with a hint of golden color on the edges, signaling they’re baked to perfection.
- Pantry-Friendly Ingredients: No need for fancy, hard-to-find ingredients; everything’s supermarket-friendly and easy to source.
- Weeknight Easy, Weekend Worthy: From quick prep to simple assembly, it’s a recipe that fits smoothly into your cooking rhythm.
Ingredient Snapshot
When making Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe, the quality of your nuts and chocolate really shines through. Opt for fresh ground almonds and a good-quality pistachio spread for that luxurious ganache layer.
- Ground almonds: Choose fresh, finely ground almonds or grind whole almonds yourself for the best nutty flavor and texture.
- Granulated sugar: Standard white sugar works perfectly; it helps give a delicate crispness to the cookies.
- Unsalted butter: Use cold, unsalted butter for that tender crumb and easy dough handling.
- Cocoa powder: Opt for unsweetened Dutch-process cocoa if available—it gives a rich, mild chocolate taste.
- Pistachio spread: This adds that signature nutty creaminess; choose one with a smooth texture for easy melting.
- White chocolate: This balances the pistachio’s earthiness with sweetness and a creamy finish.
- Heavy cream: Use fresh heavy cream to create a silky ganache that binds the cookies beautifully.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 356°F (180°C) and lining a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, combine the ground almonds, granulated sugar, a pinch of salt, sifted all-purpose flour, and cocoa powder. This dry mix is the foundation — once combined, it should look like a soft, sandy texture, evenly colored with chocolate. You don’t want any flour lumps hiding in there.
Step 2 — Sear, Toast, or Mix
Add the cold, cubed butter right into your dry ingredients. Now, here’s the fun part: using a pastry cutter or your fingertips, gently work the butter into the mixture until it resembles coarse crumbs. Don’t rush—small butter pieces surrounded by dry flour are what give these cookies a tender crumb. Then form the dough into a smooth ball, wrap it tightly with plastic wrap, and refrigerate for at least one hour. This chilling step relaxes the gluten and firms the butter so your cookies stay crisp and don’t spread too much while baking.
Step 3 — Finish for Best Texture
Once chilled, scoop small portions about the size of a teaspoon each and roll them gently into balls. Place the dough balls spaced about an inch apart on your lined baking sheet. Bake in your preheated oven for 12 to 15 minutes. You want the cookies to be set and slightly golden around the edges, but still tender in the center — they’ll firm up as they cool. While the cookies bake, prepare the pistachio ganache: gently melt white chocolate and heavy cream together in a heatproof bowl over simmering water, then stir in the pistachio spread until silky smooth. When cooled, spread a generous dollop on the flat side of one cookie and sandwich with another. Repeat until all cookies are paired, and voilà! Your Lady Kisses Dubai Chocolate Cookies (Baci di Dama) are ready to delight.
Smart Little Tips
I’ve learned that the success of this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe rests on chilling the dough thoroughly and watching carefully for that golden edge as a doneness signal. Too much heat or rushed baking alters the unique texture we want.
- Doneness Cue: Look for firm edges that hold shape but still yield slightly to the touch in the center.
- Temperature Trick: Use cold butter and a cool kitchen—it helps prevent spreading and keeps the cookie texture just right.
- Make-Ahead Move: The dough refrigerates beautifully overnight, so you can bake fresh cookies whenever a craving strikes.
- Avoid This Pitfall: Don’t over-mix the dough once the butter is in; it can toughen the cookies.
Serving Ideas
Finishing Touches
The creamy pistachio ganache is the star of the finishing touch in the Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe. I find that using a good quality, smooth pistachio spread mixed with silky white chocolate creates a luscious contrast to the nutty cocoa cookies. You can even sprinkle a few finely chopped pistachios on the ganache before it sets for an added crunch and a pop of color.
Pair It With
I love pairing these cookies with a rich espresso or a warm chai tea. The bitterness and spice in these drinks balance perfectly with the sweet, nutty flavors of the Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe. If you prefer something cold, a lightly sweetened iced matcha latte works wonders.
Easy Plating Upgrades
For casual sharing, pile your cookies on a pretty plate or tiered stand. For more special occasions, I like to dust them with a light sift of cocoa powder, add edible gold leaf touches if you’re feeling fancy, or serve alongside fresh berries and a small bowl of pistachio ganache for dipping. It instantly elevates the experience without extra fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your Lady Kisses Dubai Chocolate Cookies (Baci di Dama) in an airtight container at room temperature for up to 3 days to maintain their crispness. If your kitchen’s warm, refrigeration is fine but can soften the crunch, so bring them to room temperature before serving to revive that perfect texture.
Freezing Tips
These cookies freeze well before assembling with ganache. Freeze the baked cookies in a single layer on a sheet pan, then transfer them to a freezer-safe bag or box for up to 2 months. Thaw at room temperature, then prepare the ganache fresh for best flavor and texture.
Reheating Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe Without Drying Out
To revive your cookies without drying them out, warm them in a low oven at 275°F (135°C) for about 5 minutes. Avoid microwaving directly as it can make them chewy or soggy. If you like, add your ganache after warming, ensuring that melt-in-your-mouth experience is preserved perfectly.
Frequently Asked Questions
Yes, almond flour is a good substitute as it’s usually finely ground and can give a similar texture and flavor. Just make sure it’s not too coarse or oily to avoid changing the dough consistency.
You can melt the white chocolate and heavy cream gently in short bursts in the microwave, stirring frequently after each 20-second interval, then stir in the pistachio spread until smooth.
Absolutely! You can make the ganache a day ahead, store it covered in the fridge, and warm it slightly before assembling your cookies to get that perfect spreadable consistency.
Store assembled cookies in a single layer in an airtight container at room temperature, or refrigerate if your kitchen’s warm. Just allow them to come back to room temperature before serving to enjoy the best texture.
Final Thoughts
Making the Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe has become one of my favorite small indulgences to share. It’s a little kitchen ritual that rewards patience with crisp, buttery cookies and a rich, nutty ganache that’s undeniably comforting. I hope you enjoy the process as much as the result—there’s something special about assembling these delicate little sandwiches and watching them disappear bite by bite with a smile.
PrintPrint Recipe
Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe
Delight in the rich, nutty flavors of Lady Kisses Dubai Chocolate Cookies, also known as Baci di Dama. These delicate cookies made with ground almonds and cocoa powder are sandwiched together with a luscious pistachio and white chocolate ganache, offering a perfect balance of textures and tastes for an indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Dubai Fusion
- Diet: Vegetarian
Ingredients
Cookies
- ¾ cup ground almonds
- ½ cup granulated sugar
- pinch salt
- 1 ½ cups all-purpose flour
- ⅔ cup cold butter, cubed
- 3 tablespoon cocoa powder
Pistachio Ganache
- ½ cup pistachio spread
- ½ cup white chocolate
- ¾ cup heavy cream
Instructions
- Prepare the Dough: In a large bowl, combine ground almonds, granulated sugar, salt, all-purpose flour, and cocoa powder thoroughly.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the dry mixture until it resembles coarse crumbs.
- Chill Dough: Form the mixture into a ball, wrap it in plastic wrap, and refrigerate for at least one hour to firm up.
- Preheat Oven: Set your oven to 356 °F and line a baking sheet with parchment paper preparing for baking.
- Shape Cookies: Remove dough from refrigerator. Pinch off small 1 teaspoon portions and roll each into balls.
- Bake Cookies: Arrange dough balls on the baking sheet about 1 inch apart. Bake for 15 minutes or until set and slightly golden at the edges.
- Prepare Ganache: Melt white chocolate and heavy cream together in a bowl using a bain-marie method. Stir in pistachio spread until smooth and well combined, then let cool.
- Assemble Cookies: Once cookies and ganache have cooled, dip the flat side of one cookie into the pistachio ganache, then sandwich it with another cookie flat side down. Repeat for remaining cookies.
Notes
- Use cold butter straight from the refrigerator to achieve the right texture in the dough.
- Ensure the ganache is cool enough to spread without melting the cookies but still soft for easy dipping.
- If pistachio spread is unavailable, substitute with ground pistachios mixed into a little cream or white chocolate.
- Store assembled cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
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