Lady Kiss Biscuits (Baci di dama)

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recipe by Monica Bianchessi

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    750

Small hazelnut and chocolate biscuits typical of Piedmont. As an alternative to hazelnuts, toasted almonds can be used. User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 15, 2023

Ingredients

  • Hazelnuts icon
    Hazelnuts
    300 g
  • Butter icon
    Butter
    250 g
  • Icing sugar icon
    Icing sugar
    150 g
  • Vanilla bean pod icon
    Vanilla bean pod
    ½
  • Salt icon
    Salt
    4 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Dark chocolate icon
    Dark chocolate
    150 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Work surface
  • kCook icon Easywarm bowl
  • kCook icon Piping bag

Step preview

  1. Line a clean baking tray with parchment paper then set aside
  2. Fit the blade to the Food Processor attachment
  3. Add hazelnuts and icing sugar to the Food processor attachment
  4. Blend until fine
  5. Remove the attachment from the machine
  6. Attach K Beater
  7. Add butter, icing sugar and vanilla bean pod to the Kenwood Bowl
  8. Mix then scrape bowl - 4 min, Speed 2
  9. Transfer content of Food processor attachment to Kenwood Bowl
  10. Add salt to the Kenwood Bowl
  11. Mix then scrape bowl - 1 min, Speed 1
  12. Then add all purpose flour to the Kenwood Bowl
  13. Mix - 40 sec, Speed 1
  14. Line a clean work surface with parchment paper
  15. Transfer dough to work surface
  16. Shape into a rectangle until 2cm thick
  17. Wrap with plastic wrap
  18. Chill in fridge - 1 hr
  19. Cut the dough into squares, about 12g each
  20. Roll into a ball
  21. Place on the baking tray pressing slightly to form a flat base
  22. Repeat with the rest
  23. Chill in fridge - 30 min
  24. Pre-heat oven - 180°C
  25. Bake - 12 min, 180°C
  26. Remove from oven and let cool
  27. Attach Creaming beater
  28. Add dark chocolate to the EasyWarm Bowl
  29. Mix with splashguard fitted - 10 min, 7, Stir 1
  30. Set aside and let cool
  31. Transfer chocolate to piping bag
  32. Pipe the chocolate on to the flat base of half the biscuits
  33. Take one chocolate topped biscuit and sandwich with a plain biscuit
  34. Repeat with the rest
  35. Serve
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