Baci di Dama

These Italian biscuits (the name translates to Lady’s Kisses) are often made with hazelnuts or almonds, but I’ve used pistachios here for a twist.

Originally for Good Housekeeping April 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 25min, plus cooling, chilling, and setting. Cooking time about 20min. Makes about 40

100g pistachio kernels

100g butter, softened

100g caster sugar

100g plain flour

FOR THE FILLING

75g dark chocolate, at least 70% cocoa solids, chopped

1 Preheat oven to 180°C (160°C fan) mark 4. Scatter the pistachios on a small baking tray and toast in the oven for 5min; cool.

2 Whizz the pistachios in a food processor until finely ground. Add the butter and sugar, and whizz until creamy. Add flour and pulse until dough clumps together, then tip on to a work surface and bring fully together with your hands. Wrap and chill for 1hr.

3 Line 2 large baking sheets with baking parchment. Pinch off 5g pieces of the chilled dough and roll into balls. Place on the lined baking sheets, spacing slightly apart. Chill again for 30min.

4 Reheat oven to 180°C (160°C fan) mark 4 and bake the biscuits for 12-15min, or until lightly golden around the edges. Leave to cool completely on the trays.

5 For the filling, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Sandwich 2 cooled biscuits together at their bases using the melted chocolate. Repeat until all the biscuits are sandwiched. Leave to set before serving.

PER BACI 63cals, 1g protein, 4g fat (2g saturates), 6g carbs (4g total sugars), <1g fibre

TO STORE Keep in an airtight container at room temperature for up to a week.