Baci di dama with extra virgin olive oil, citrus fruits and white chocolate

“We are slowly entering the Christmas mood and the desire to get our hands into the dough and prepare something good to offer or give to loved ones is growing.

Like every year, I indulge in testing new biscuit recipes, which are always welcome at this time of year, like these extra virgin olive oil kisses with citrus and white chocolate, small, sweet, fragrant goodness.”

This is the second recipe Azzurra Sprinklesdress has made for us. This time a delicious dessert made with Cristalda and Pizzomunno’s extra virgin olive oil.




250 g 00 flour
50 g almond flour
100 g icing sugar
1 large egg
1 large yolk
zest of 1 untreated lemon
zest of 1 untreated orange
100 ml extra virgin olive oil
100 g white chocolate

Beat the egg and yolk with the icing sugar, citrus peel and oil.
Add the 00 flour, almond flour and a pinch of salt. Knead briefly until you obtain a soft but not sticky dough.
Cut the dough into hazelnut-sized balls and place them on a baking tray covered with baking paper. If you prefer, you can flatten them a little.
Bake them at 180 degrees for about ten minutes. They should remain lightly browned.
Melt the chocolate and allow it to cool. When it has reached a firm, ‘spreadable’ consistency, use it to fill the biscuits two by two. Complete with icing sugar, if desired.
Some advice:

Always use room temperature eggs.
The biscuits can be stored in a tin for up to a week.