The SAVORY BACI DI DAMA, crisp and irresistible, are little flavor treasures perfect for an aperitif or to enrich a festive buffet. The shells, scented with Parmesan and nuts, melt in the mouth delivering a delicate, buttery texture, while the creamy filling envelops the palate with its softness.
The cheese cream, velvety and slightly savory, meets the decisive character of finely chopped salami, creating a harmonious balance between milky sweetness and spicy notes. A contrast of textures that makes every bite pleasantly complete, indulgent but never excessive.
Elegant in shape and intense in flavor, these savory baci di dama are the perfect idea to impress guests with refined finger food, simple to prepare but with great visual and gustatory impact.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups 00 flour (type 00)
- 3/4 cup almond flour
- 3 oz Parmesan cheese (grated)
- to taste black pepper
- to taste salt
- 7 tbsp butter (cold, cubed)
- 3.5 oz spreadable fresh cheese (cream cheese)
- 2 oz salami
For the savory baci di dama you will need
- 1 Mixer
- 1 Bowl
- 1 Plastic wrap
- 1 Baking sheet
- Parchment paper
- 1 Piping bag
Preparation of savory baci di dama
First, toast the almonds in the oven at 356°F for 10 minutes. Remove them, let them cool and chop them finely.
In a bowl, mix the flour, Parmesan, almonds, salt and pepper.
Add the cold cubed butter and work everything until you obtain a compact dough.
Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.After the resting time, take small portions of dough about 0.35 oz (approximately 2 tsp) and form balls. Place them on a baking sheet lined with parchment paper and bake them in a preheated conventional oven at 338°F for 18 minutes.
They should be golden but not dark. Remove them from the oven and let them cool completely.
In the mixer, put the salami and chop it finely. Add the spreadable cheese and mix for a few seconds until you create a homogeneous mixture. Transfer it to a piping bag, take a ball, squeeze the cream onto the flattest side, close with a second biscuit and press lightly to make the two biscuits adhere.
Your savory baci di dama are ready to be enjoyed.
Storage
Unfilled shells: 4–5 days in an airtight container.
Filled: 24–36 hours in the refrigerator.
Variations
Parmesan + Pecorino
Hazelnuts + almonds
Filling with aromatic herbs
With smoked salmon chopped into the cream
