Name: Spelt and Raspberry Baci di Dama
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Ingredients: 100 gms – ½ cup granulated sugar; 100 gms – 7 tbsp butter (cold); 100 gms – ¾ cup spelt flour; 100 gms – ¾ cup hazelnut meal; 1 pinch baking powder; 1 pinch salt; 30 gms – 2 tbsp granulated sugar; 100 gms – 3.5 oz. dark chocolate; 200 gms – 7 oz. raspberries; 1 tsp lemon juice

“I thought I’d start this blog by posting the recipe of my all time favourite cookies. Their name means “lady’s kisses” because their shape resembles a kiss. They are originally from Turin, in the Piedmont region of Italy.” These were the very first lines I wrote on Manu’s Menu, 5 years ago! The first recipe I ever published was for the classic Baci di Dama made with almond or hazelnut meal and sandwiched together with chocolate. This time, I have stepped it up a notch. I had some spelt flour in my pantry and I thought this was the perfect recipe to use it up. Besides, who doesn’t like raspberries and chocolate together? I think they are a match made in heaven. In fact, these cookies are really balanced as the sweetness of the dough is well compensated by the slight tartness of the raspberry chocolate ganache. They make the perfect gift for your Valentine this Valentine’s Day! Enjoy!

Spelt and Raspberry Baci di Dama

Spelt and Raspberry Baci di Dama - delicious spelt and hazelnut cookies sandwiched together with raspberry chocolate ganache.

Course Cookies

Cuisine Italian

Prep Time 1 hour 15 minutes

Cook Time 15 minutes

Total Time 1 hour 30 minutes

Servings 40

Author Recipe adapted from “La Cucina Italiana Magazine” – November 2015

Ingredients

Baci di Dama

100 gms – ½ cup granulated sugar
100 gms – 7 tbsp butter cold
100 gms – ¾ cup spelt flour
100 gms – ¾ cup hazelnut meal
1 pinch baking powder
1 pinch salt

Raspberry Chocolate Ganache

30 gms – 2 tbsp granulated sugar
100 gms – 3.5 oz. dark chocolate
200 gms – 7 oz. raspberries
1 tsp lemon juice

Instructions

Mix together the hazelnut meal, two types of flour, cold cubed butter, sugar, salt and baking powder and knead into a smooth dough. Make it into a flat square, wrap it in cling wrap and put it in the fridge for 1 hour.
Divide the dough into 80 small balls and put them on a baking tray lined with baking paper. Put them in the freezer to harden for 10 minutes. This will ensure that the cookies will retain their shape.
Bake in a preheated oven at 160°C – 320°F for 15 minutes. When ready, let the cookies cool down.
In the meantime, chop the chocolate and keep it in a bowl.
Cook the raspberries with the lemon juice and sugar for 10 minutes in a low flame. When ready, mash it and sieve it into a sauce.
Use the raspberry sauce to melt the dark chocolate. Let it cool until it thickens.
Then sandwich the cookies together with some raspberry chocolate ganache.