Savory Baci di Dama: The Appetizer That Breaks the Rules
Who said baci di dama must be sweet? One of my signature dishes, and my favorite treat, is baci di dama, so why not make them savory?
These little masterpieces are the perfect answer for anyone looking for an original idea for an aperitif or a dinner with friends.
The recipe is surprisingly easy, but I guarantee the result will leave everyone speechless. The main problem with savory, rustic shortcrusts is that they tend to crumble too much when you handle, fill and join them.
The secret to stability lies in balancing the ingredients and in the working method:
Quick Work: You must work the ingredients with the butter quickly so as not to warm the dough too much.
Cold Rest: It is essential to let the dough rest in the refrigerator for at least 30 minutes. This ensures the butter hardens again, making the shortcrust compact and easier to shape into perfect balls, and—most importantly—more resistant when you fill and close them.
The base is a rustic shortcrust enriched with toasted hazelnuts and cheese, wrapping a creamy, savory heart of cooked ham mousse and Robiola. I will guide you step by step, giving you all the tricks to get irresistible savory baci di dama.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: ABOUT 20 BACI
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Baci di Dama
- 1/2 cup (about 60 g / 2.1 oz) toasted hazelnuts
- 3/4 cup (about 100 g) 00 flour (all-purpose)
- 2/3 cup (about 60 g) grated Parmesan
- 6 tbsp (about 90 g) cold butter (cold)
- to taste salt
- 1 pinch black pepper
- 1 cup (about 150 g / 5.3 oz) cooked ham (diced)
- 1/2 cup (about 100 g / 3.5 oz) Robiola cheese
- to taste chives
Tools
- Kitchen scale
- Hand blender
- Cling film
- Baking tray
- Immersion blender
Method for Savory Baci di Dama
In a food processor, finely chop the toasted hazelnuts. Transfer them to a large bowl and add the flour, grated cheese, a pinch of salt and a sprinkle of pepper. Add the butter, previously cut into small cubes and cold. With your hands, work the ingredients quickly until you obtain a compact, workable dough. Shape it into a loaf, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Take small portions of dough (about 0.4 oz each, approximately 10-12 g) and roll them between your hands to form small balls. Place the balls on a baking tray lined with parchment paper, spacing them at least 3/4 inch apart. Bake in a static (conventional) oven preheated to 392°F for 10-15 minutes, or until they are lightly golden. Remove from the oven and let them cool completely.
Meanwhile, prepare the ham mousse. In a tall, narrow container, combine the diced cooked ham, Robiola and chopped chives. Puree everything with an immersion blender until you obtain a smooth, creamy mixture. If you do not have an immersion blender, you can use a food processor.
Once the shortcrust balls have cooled, take half of one and, with the help of a piping bag or a small spoon, place a little filling on the flat base. Close with another ball, pressing gently to make the two cookies adhere. Continue this way until all the ingredients are used.
Serving
Savory baci di dama are perfect served fresh. If you do not eat them immediately, store them in the refrigerator until serving.
Ingredients Notes and Substitutions
Hazelnuts: Toasted hazelnuts add a more intense, rounded flavor. You can replace them with pistachios, almonds or walnuts to change the taste.
Grated Cheese: For a stronger taste, use Parmigiano Reggiano. If you prefer something milder, Grana Padano will work well.
Butter: Make sure the butter is cold and work it quickly to prevent the dough from warming up and becoming elastic.
Cooked Ham: You can replace the cooked ham with speck, salami, or for a vegetarian variation, finely chopped grilled zucchini or sun-dried tomatoes.
Storage
Savory baci di dama keep in the refrigerator in an airtight container for 2-3 days. It is advisable to keep them in a single layer to avoid sticking.
Alternatives and Variations
Vegetarian Filling: Replace the ham with a cream of cheese and chopped Taggiasca olives, or with a basil and pine nut pesto.
Shortcrust with Other Flavors: You can enrich the shortcrust with poppy seeds, sesame, or chili powder for a spicy touch.
Use and Pairings
These savory baci di dama are ideal as finger food for an aperitif, a buffet or a brunch. Serve them on an elegant tray to make an impression. They pair perfectly with a good Prosecco or a sparkling non-alcoholic cocktail.
Origin and History of the Recipe
Baci di dama are a typical sweet from the town of Tortona in Piedmont. It is said they were created in the 19th century and named for their shape, which resembles two lips about to kiss. In this savory version, I wanted to keep their iconic shape while reinterpreting the flavor, transforming a classic dessert into a small savory jewel that surprises and delights.
FAQ (Questions and Answers)
Can I prepare the dough in advance?
Absolutely yes! You can prepare the dough a day in advance and keep it in the refrigerator, wrapped in cling film.
Why did my balls flatten during baking?
This can happen if the dough wasn’t cold enough or if the butter melted too much. Make sure to work the dough quickly and let it rest well in the fridge.
Can I use the immersion blender for the dough?
No, it is better not to use the immersion blender for the shortcrust dough, because overworking it could make the dough too tough and not crumbly. It’s better to work by hand or with a food processor.
