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
- 3/4 cup ground almonds
- 1/2 cup granulated sugar
- pinch salt
- 1 1/2 cups all-purpose flour
- 2/3 cup cold butter, cubed
- 3 tbsp cocoa powder
Pistachio Ganache
- 1/2 cup pistachio spread
- 1/2 cup white chocolate
- 3/4 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.
