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Baci di dama


Baci di dama

Author: Guido Boschetti



Total time:

90 min


1 Portions


250 g of Tipico IT’s 00 Flour
150 g of Tipico IT’s Butter
1 Egg
150 g of Tipico IT's almond flour
150 g of Icing sugar
1 pinch of salt
150 g of Dark chocolate



Take the almond flour and mix it with the 00 flour. Make a mound with these two ingredients, then add the icing sugar, a pinch of salt and the cold butter cut into cubes. Start kneading mixing well the ingredients, then add the egg and continue until you obtain a soft dough.


Take the dough, wrap it with cling film and pour it in the freezer for at least one hour, until it becomes hard.


After the hour, take the dough, make some little round balls and place them on a tray covered with a sheet of baking paper. Keep in mind to space well the balls.


Once the dough balls are made, place the tray in the fridge for at least one hour. This step is very important because in this way your biscuits will not lose their shape during the cooking. After an hour, put the tray with your biscuits in the oven and bake in static oven at 150°C for the first 5 minutes, then at 120°C for other 5 minutes and finally at 100°C for the final 5-7 minutes.


Once the biscuits become golden, take them out of the oven and let them cool completely down. Now start the filling preparation: take the dark chocolate and start melting it. Subsequently put it in the pastry bag and start filling your biscuits. As you pair them step by step, place them on a tray covered with a sheet of baking paper and let them completely dry. At this point your Baci di Dama are ready to be served.


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