Baci di Dama Baldaiassa, typical Italian biscuits with hazelnuts
An ancient delight of the Piedmontese haute patisserie, Baci di Dama are typical Italian biscuits originating in Piedmont, whose shape resembles the lips of a lady intent on kissing... hence the name "Baci di Dama". The union of two hemispheres of fine hazelnuts and almonds shortcrust pastry with chocolate is the result of the inspiration and skill of a chef of the House of Savoy to whom the honors of these typical Italian biscuits are due.
In the more traditional narrative, it is said that Vittorio Emanuele II, on a gloomy autumn evening, wanted to delight himself with a new delicacy. His wish, with the ingredients available at that time, was scrupulously fulfilled: this is how Baci di Dama were born, probably the most widespread and known Italian biscuits in the world.
Since then, inevitable in the Courts of Italy and beyond the border, Baci di Dama come to us through debated events about their origin. The only certainty is that Baci di Dama reach their maximum expression in the city of Tortona in the province of Alessandria, where the honors of these extraordinary typical Italian biscuits would boast.
The traditional production of Baci di Dama involves the preparation of a dough with hazelnuts, almonds, wheat flour, sugar and butter, modeled on small spherical parts that are subsequently baked in the oven. The resulting hemispheres, once cold, are paired two by two with a drop of chocolate assuming the features of the lips of a "Dama (Lady)".
Hence the name Baci di Dama, never unwelcome and always kind, as delicate as the kiss of a "Lady" who, making us fall in love with the first kiss, makes us desire ... to receive others.
The production of Baci di Dama Baldaiassa with hazelnuts, even if respecting the traditional recipe of these typical Italian biscuits, do not involve the use of almonds, a fruit that is not widespread in Piedmont and therefore less tied up to the history and gastronomic origins of the region.
The techniques adopted for their production are precisely those of tradition: strictly hand-made shaping of a mixture of a dough composed of hazelnut flour of the Tonda Gentile Trilobata variety, raw cane sugar, Italian wheat flour, butter and Bourbon vanilla.
The production of Baci di Dama Baldaiassa, involves exclusive use of local hazelnuts of Piedmont, of the Tonda Gentile Trilobata variety, which expertly toasted, gives biscuits their typical and unmistakable aroma.
The final result is a biscuit with a delicate and pleasant taste, which, together with the aromatic notes of brown cane sugar and Bourbon vanilla, complement each other, enhance it.
The union of the little balls is obtained by using extra-dark Belgian chocolate for the white version; for the dark one instead, is used Dutch cocoa for the dough and Belgian white chocolate of the best varieties for pairing.
Baci di Dama Baldaiassa with hazelnuts are on sale in elegant gift boxes or in practical freshness-saving zip sachet, are excellent accompanied with raisin and bent wines, a must in the tea break ... exceptional tasted alone!