Baci di Dama

Updated: Jun 8, 2020

Difficulty: Medium

Preparation:45 min

Cooking: 12 min

Portion: 125 pieces


Butter 300 g

Sugar 300 g

Almond flour 300 g

00 flour 300 g

Egg whites (about 1 large) 50 g

Salt up to 3 g


Dark tempered chocolate 375


In the bowl of a planetary mixer equipped with a leaf, pour the soft butter into cubes and the sugar. Let it run for a few seconds at low speed until the dough is well blended. Add the almond flour and activate the planetary mixer again. Pour the egg whites into a bowl, add salt to dissolve it.

Pour everything into the dough. As soon as the mass is well mixed, turn off the machine and add flour. Always stir at low speed, eventually cleaning the edges of the mixer with a spatula after a few seconds. As soon as the flour has been absorbed, transfer the dough to a lightly floured surface. Add on a light layer of flour and compact it without kneading.

Wrap the dough with cling film and transfer it to the refrigerator for 2-3 hours.

When the dough is well stabilized, transfer it to a lightly floured surface. With the help of two rulers, roll out the dough with a rolling pin until a uniform thickness of 1 cm is obtained.

Trim the first edge, then cut strips 2 mm thick for the direction using a ruler and knife..

Make cubes that will weigh about 4-5 g each. Round them on the palm of one hand and place them on a dripping pan lined with parchment paper, spacing them apart. With these doses you will get about 250.

Bake in a preheated static oven at 180 ° for 12 minutes. As soon as the Baci di Dama are golden brown, take them out of the oven and let them cool. Now temper the chocolate and transfer it to a cone of parchment paper. Turn half of the half spheres upside down, squeeze a little chocolate in the center and place on top of another half sphere by pressing lightly, so as to join them. Repeat this operation for all the Baci di Dama and let them solidify before enjoying them. If it is too hot, put the Baci di Dama in the refrigerator.


Baci di dama without filling can be kept for 1 week in a cool place, closed in a tin box. Alternatively, you can freeze them already prepared for 1 month.

If you want to freeze the dough, we recommend forming the balls, letting them solidify in the freezer and transferring them to a bag. In this case we do not recommend exceeding

2 months.

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