Known as ‘Baci di dama’ in Italy, or ‘lady kisses’ these gluten-free little cookies are perfectly appropriate (with a little ginger added of course) seeing as though today is International Kiss a Ginger Day. Instead of going around kissing random (ginger/red-headed) strangers, I think perhaps giving them a ‘kiss’ ie. a small cute cookie which can be popped whole into the mouth, is a little more… proper. I know this, because I’ve had some awkward smooches from people today! (Okay, I enjoyed it, just a little bit!)
Chocolate Hazelnut Ginger Kisses or ‘Baci di Dama’
Makes 40
140g hazelnuts (or almonds), toasted and skinned
140g (1 cup) rice flour or corn starch
1 tsp ground ginger
100g butter, softened
100g sugar
pinch of salt
100g good-quality dark chocolate, chopped and melted
Preheat the oven to 160C. Grease and line two baking sheets. Place the nuts in a food process and process until the consistency of coarse breadcrumbs. Add the flour, spice, butter, sugar and salt and pulse until the mixture comes together to form a soft dough.Divide the dough into three pieces and roll each into 2cm thick logs then refrigerate until firm. Working with one piece of dough at a time, cut off small pieces of dough (about 5g each) then roll into little balls and place on the baking sheet. Bake for 10 – 15 minutes or until golden brown. Cool completely. Sandwich together with melted chocolate and allow to set.
