Lady's Kisses - Baci di Dama Recipe

These delicate little biscuits, two tiny half circles sandwiched together with a filling of dark chocolate like a pair of pursed lips kissing, are originally from the town of Tortona, in the province of the Alessandria, in Piedmont, and legend would have it that they have a royal roots.

The story goes that on the evening of the 25^th November 1852 in the royal kitchens of the House of Savoy, the royal pastry cooks found themselves in something of a quandary having to create a recipe for an urgent request from King Victor Emmanuel II for: “something sweet and new, but with an authentic flavour” that he wanted to offer as a gift to an unnamed beautiful lady.

Using ingredients already available in the kitchen, the result was a delicacy that soon became popular in all the royal households of Europe.

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However, further research leads us to the historical pastry shop of the Vercesi brothers under the old porticos in Tortona. Here, in the late 19^th century, Stefano Vercesi modified the original recipe, using almonds instead of hazelnuts and adding chocolate to the dough.

He called them Baci Dorati. You can still buy them in that very same shop, presented in a lovely art nouveau style tin.

Many other versions of this ancient recipe exist, re-created and adapted by famous pastry chefs all over the region and even as far away as Liguria, but the principle is always the same – small and delicate little biscuits made using the finest possible local ingredients.

The biscuits were presented at the International Trade Fair in Milan in 1906, where they were awarded the coveted gold medal and they have since received official government recognition (known as PAT) as a typical, traditional product that helps to preserve and maintain ancient recipes, methods and customs handed down from one generation to another.

Kept in a tightly sealed container, they will last for about 2 weeks and when bagged up and decorated with ribbons they make a lovely Christmas gift.

This recipe makes a large quantity, but the dough can be kept in the fridge and used as required and also freezes perfectly."

This recipe is by Valentina Harris. See more of Valentina's Italian Christmas recipes plus classic Italian dishes such as homemade pasta.