Lady Kisses Dubai Chocolate Cookies, also known as Baci di Dama, are delicate sandwich cookies filled with luscious pistachio ganache. I find these treats perfect for afternoons when you want a simple yet fancy bite with coffee or tea. With this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe, you'll discover how approachable and rewarding it is to bake these elegant cookies at home, even if you're new to baking.
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Why This Recipe Works
I love this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe because it strikes the perfect balance between rich chocolate flavor and nutty freshness, all while being surprisingly simple to make. The texture is just right-crumbly cookie edges that melt in your mouth, complemented by a silky, creamy pistachio filling that adds a distinct Middle Eastern flair.
- Consistent Texture: The cold butter cut into the dry ingredients creates tender, uniformly crumbly cookies every time.
- Deep, Balanced Flavor: Combining cocoa powder with ground almonds and pistachio ganache delivers layers of nutty and chocolate richness.
- Simple Ingredients: It uses straightforward pantry staples with a standout pistachio spread for flair, making it accessible yet special.
- Fast Prep, Big Payoff: The chilling step sets you up for easy handling, and baking is quick-perfect when you want an impressive yet manageable treat.
Ingredient Game Plan
Choosing your ingredients thoughtfully really elevates this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe. I always look for fresh ground almonds for that natural buttery crunch and rich flavor. The pistachio spread, a key element, brings a smooth nutty sweetness that pairs beautifully with the bittersweet cocoa.
- Ground almonds: Freshly ground nuts will give you more flavor and natural oils, making the cookies fragrant and tender.
- Cocoa powder: Use unsweetened Dutch-processed cocoa for a deeper chocolate tone without extra bitterness.
- Cold butter: Keep it chilled and cubed to help achieve that perfect crumbly texture after baking.
- Pistachio spread: Choose a spread that's smooth and not overly sweet to balance the overall flavor.
- White chocolate: A good quality bar melts better and adds creaminess to the ganache without graininess.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe
Step 1 - Prep & Season
Start by combining your dry ingredients in a large bowl-ground almonds, sugar, salt, all-purpose flour, and cocoa powder. This mix is going to be the foundation of that delicate cookie texture you're after. The salt is tiny but crucial for enhancing the chocolate notes. Next, add the cold, cubed butter. I like to use my fingertips or a pastry cutter to gently work it into the dry ingredients. You're aiming for a coarse crumbly mixture-stop before it turns doughy because that can weigh down the cookies. Once it looks just right, gather it into a ball, wrap tightly in plastic wrap, and refrigerate for at least one hour. The chilling step is key-it firms up the butter and helps the cookies hold shape but stay tender once baked.
Step 2 - Build Flavor
When you're ready, preheat your oven to 356 °F (about 180 °C), and line a baking sheet with parchment paper-doing this early saves time and prevents any sticking. Take the chilled dough out and pinch off small teaspoon-sized pieces. Roll each into smooth little balls-you'll notice the dough is pleasant to work with and not too sticky. Space them about an inch apart on your lined sheet because they'll spread just slightly. Baking time is about 12 to 15 minutes, and you'll see the edges turn slightly golden and the surface set. This balance keeps the cookies crisp at the edges but tender inside, so don't rush removing them once they look ready.
Step 3 - Finish for Best Texture
While the cookies are cooling, prepare your pistachio ganache. Melt the white chocolate with the heavy cream gently-ideally in a bain marie or a double boiler-to avoid scorching and to get a silky, smooth sauce. Stir in the pistachio spread until fully combined. Once both your cookies and ganache are cool, take one cookie, dip the flat side into the ganache, then sandwich with another cookie, flat side down. This step is where your Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe really comes together-each bite should offer a delicate snap followed by creamy richness.
Pro Moves I Swear By
Over the years, I've learned a few small tweaks that make this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe truly shine. It's all about balance between texture and flavor at every step.
- Doneness Cue: Watch for slight golden edges and a firm top that's not overly cracked-you want them set but tender.
- Temperature Trick: Keep butter cold up until mixing, it prevents greasy dough and keeps your cookies flaky and crisp.
- Make-Ahead Move: The dough can be kept refrigerated for 24 hours, which deepens flavor and makes rolling easier.
- Skip This Pitfall: Avoid overmixing after adding butter; it toughens the cookies by developing gluten.
Serve It Up
Finishing Touches
I like to chill the assembled Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe for about 30 minutes before serving to let the ganache firm up just right. This keeps the cookies neat and gives that satisfying contrast between the crisp shell and creamy filling. Dusting lightly with powdered sugar just before presenting adds a charming final detail that elevates the look without competing with the pistachio flavor.
Great Pairings
If you want to offer a little variety alongside these cookies, try some fresh berries or a small bowl of marcona almonds. The fruity brightness complements the chocolate and pistachio richness, while the crunchy nuts echo the cookie texture. I also find a smooth cup of lightly brewed coffee or a fragrant mint tea rounds out the experience beautifully.
Easy Plating Wins
For a simple weekday treat, pile your Lady Kisses on a rustic wooden board or plain white plate. On special occasions, arrange them in neat rows or circular patterns on a cake stand, and sprinkle crushed pistachios around them for a pop of color and texture. Don't stress the presentation too much; their nostalgic look and inviting aroma will charm anyone.
Make-Ahead & Storage
Storing Leftovers
Store your Lady Kisses Dubai Chocolate Cookies (Baci di Dama) in an airtight container at room temperature for up to 3 days. If your kitchen is warm, placing them in the fridge will help preserve texture, though I recommend bringing them back to room temperature before eating to soften the ganache back to silky perfection.
Freezer Notes
These cookies freeze well if you want to prepare ahead. Freeze the unassembled cookie dough or baked cookies separately in a sealed bag or container. For the ganache, freeze in a small airtight dish. When ready, thaw overnight in the fridge then assemble. The freshness and texture hold up nicely this way.
Reheating Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe Without Drying Out
To refresh cookies and soften ganache slightly, warm gently in a preheated oven at 275°F (135°C) for about 3-5 minutes-just until you smell a light toasty aroma. Avoid microwaving for long periods as it can dry the cookies out quickly. If you prefer the microwave, do short 10-second bursts holding them between brief rests to maintain moisture.
Frequently Asked Questions
You can substitute pistachio spread with almond butter or hazelnut spread if needed, but the flavor slightly shifts away from the traditional profile. For authenticity, I recommend seeking a good-quality pistachio spread.
Keep the butter cold and do not overwork the dough after adding it. Chilling the dough before baking helps the cookies hold their shape and results in a better texture.
This recipe uses all-purpose flour, so it's not gluten-free by default. However, you could try a gluten-free flour blend with similar texture to experiment.
Yes! The pistachio ganache can be prepared a day in advance and kept refrigerated. Just warm gently before using to restore its creamy texture for easier spreading and dipping.
Final Thoughts
I hope you enjoy crafting this Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe as much as I do. It's one of those charming, modest desserts that steal the show with their subtle but irresistible flavors. Baking these cookies feels like sharing a little secret from the heart of Dubai's sweet treats, and I promise they'll become a favorite to keep ready in your cookie jar. Remember, take your time with each step, trust the process, and don't forget to savor the little moments - that's what makes baking truly satisfying.
PrintComplete Recipe
Lady Kisses Dubai Chocolate Cookies (Baci di Dama) Recipe
Lady Kisses Dubai Chocolate Cookies, also known as Baci di Dama, are delightful Italian chocolate sandwich cookies made with ground almonds, cocoa, and a rich pistachio ganache filling. These bite-sized treats feature crisp cocoa cookies filled with a creamy pistachio and white chocolate ganache, perfect for an elegant dessert or special occasion.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Cookies
- ¾ cup ground almonds
- ½ cup granulated sugar
- Pinch salt
- 1½ cup all-purpose flour
- ⅔ cup cold butter, cubed
- 3 tablespoon cocoa powder
Pistachio Ganache
- ½ cup pistachio spread
- ½ cup white chocolate
- ¾ cup heavy cream
Instructions
- Prepare the Cookie Dough: In a large bowl, combine ground almonds, granulated sugar, salt, all-purpose flour, and cocoa powder. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour.
- Preheat and Prepare Baking Sheet: Preheat your oven to 356 °F (180 °C). Line a baking sheet with parchment paper to prevent sticking.
- Shape and Bake Cookies: Remove the chilled dough from the refrigerator. Pinch off small portions of dough about 1 teaspoon each and roll them into balls. Place the dough balls on the baking sheet about 1 inch apart. Bake in the preheated oven for 15 minutes or until they are set and slightly golden around the edges. Remove and allow to cool completely.
- Make Pistachio Ganache: In a heatproof bowl set over a bain-marie (double boiler), melt the white chocolate with the heavy cream until smooth. Stir in the pistachio spread until fully incorporated and creamy. Remove from heat and let cool to room temperature to thicken.
- Assemble Cookies: Once the cookies and ganache have cooled, dip the flat side of one cookie into the pistachio ganache. Immediately top it with another cookie, flat side down, to form a sandwich. Repeat with remaining cookies and ganache. Chill in the refrigerator to set if desired.
Notes
- Using cold butter is essential for the right cookie texture; it helps create a crumbly yet sturdy dough.
- Refrigerating the dough makes it easier to handle and helps maintain cookie shape during baking.
- Parchment paper prevents the cookies from sticking and promotes even baking.
- The pistachio ganache can be made ahead and refrigerated; rewarm gently before assembly.
- For a nut-free variation, substitute the ground almonds with an equal amount of all-purpose flour and use a different flavored ganache.
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