"Lady's Kiss" cookies with mascarpone, known in their native Italy as Baci di Dama, are the epitome of elegance and tenderness. Traditionally, these little "kisses" are made with a nutty dough, but our variation features rich cocoa and a light mascarpone cream to give this classic a modern twist. Crispy on the outside and meltingly soft on the inside, they fill the house with an irresistible aroma of chocolate and almond. Many Italians love to quickly dip these cookies into cold, sweet coffee for just a second—and if you then roll them in shredded coconut, you get an absolutely incredible treat that is impossible to put down.
The finished "Lady's Kiss" cookies offer a perfect harmony of chocolate dough and a rich mascarpone cream.
Ingredients
- 65 g (2.3 oz) butter
- 1 egg
- 1 tablespoon Amaretto liqueur
- 50 g (1.8 oz) powdered sugar
- 180 g (6.3 oz) all-purpose flour
- 15 g (0.5 oz) cocoa powder
- a pinch of salt
Filling Ingredients
- 120 g (4.2 oz) mascarpone cheese
- 20 g (0.7 oz) powdered sugar
- almond extract (a few drops)
How to Make "Lady's Kiss" Cookies with Mascarpone
Make the dough. Soften the butter at room temperature. You will need 4.5 tablespoons of butter if you don’t have a kitchen scale.
Start by softening the butter at room temperature until it is pliable.
Add a pinch of fine salt and the powdered sugar to the softened butter—about 6 tablespoons if you are measuring by volume.
Add powdered sugar and a pinch of salt to the butter to balance the flavor.
Cream the butter and powdered sugar together for a few minutes until smooth and fluffy, then crack the egg into the bowl. Make sure all your dough ingredients are at room temperature, so take the egg out of the fridge in advance.
Cream the butter and sugar together, then beat in a room-temperature egg.
Pour in the Amaretto liqueur. Whisk the wet ingredients until smooth. If the butter starts to separate, add a teaspoon of wheat flour to bring it back together.
Pour in the aromatic Amaretto liqueur and whisk the mixture until smooth.
Fold in the flour. You will need 1.5 cups of all-purpose flour. Using standard all-purpose flour works beautifully to ensure a light, delicate crumb.
Gradually fold in the all-purpose flour to form the base of our cookie dough.
Sift the unsweetened cocoa powder into the bowl and mix to form the dough.
Sift in the cocoa powder to prevent lumps and give the cookies a deep chocolate color.
If the dough is too soft to handle, fold in a little more flour (no more than 1 tablespoon). Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes.
The finished dough should be soft; it must be chilled in the refrigerator before shaping.
Portion the dough into equal pieces. The most precise way is to weigh them on a kitchen scale. Alternatively, roll the dough into a thick sheet on a floured surface and punch out small circles using a thin glass. Roll the equal pieces into uniform little balls and coat them in powdered sugar. Arrange these cookie halves on a parchment-lined baking sheet, pressing down lightly to flatten the balls just a bit.
Roll the dough into small balls, coat them in powdered sugar, and arrange on a baking sheet.
Preheat your oven to 200°C (400°F). While the oven heats up, pop the baking sheet back into the fridge. Once preheated, bake the cookies for 10-12 minutes. Baking times can vary slightly depending on your oven. Keep a close eye on them; the dark cocoa dough makes it tricky to see when they are perfectly baked, and they can easily burn.
Bake the cookies until done, watching the time closely so the cocoa dough doesn’t burn.
Prepare the filling. Whisk the mascarpone with powdered sugar and a few drops of almond extract. Pair up the baked cookie halves by size. Pipe or spoon a generous dollop of the mascarpone cream onto the flat side of one half.
Pipe or spoon a thick dollop of mascarpone cream onto the flat side of half the baked cookies.
Sandwich the cookie halves together. Press gently and neaten the edges so the cream stays neatly inside without spilling over.
Gently press two halves together so the filling spreads evenly between them.
Dust the assembled “Lady’s Kisses” cookies with a touch of powdered sugar and ground cinnamon for even more flavor.
Before serving, dust the dessert with cinnamon and powdered sugar for extra aroma.
To keep your "Lady's Kiss" cookies flawless, I recommend assembling them right before serving or storing them in the refrigerator in an airtight container. Because of the delicate mascarpone cream, the dough can soften over time. If you prefer a crispier texture, sandwich the halves just before tea time. For a brighter flavor profile, try folding a little orange zest into the cream or swapping the almond extract for vanilla—each little detail makes the dessert uniquely yours.
Serve this elegant treat on a beautiful platter, generously dusted with a blend of powdered sugar and ground cinnamon for extra warmth and aroma. "Lady's Kiss" cookies pair perfectly with a strong espresso or a light dessert wine. This recipe will be a stunning centerpiece for your holiday table or a cozy family evening. Enjoy!
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