Baci di dama without sugar – Gordon Ramsay’s version

Baci di dama without sugar

Two crumbly and fragrant half spheres melt in the embrace of dark chocolate, or rather, in its kiss. Here are my lady's kisses, without sugar to please everyone, even the sweet tooth.

I admit I am not a great pastry chef, but as the wife of a Piedmontese DOC I could not help but learn how to make one of the sweets that symbolize this region. I looked online for the traditional recipe to start with, but above all for ideas for sugar-free cookies, to share with my dad, who has been struggling with blood sugar for years, but is very greedy. Here, from the two most important men of my life, these sugar-free lady's kisses are born, sweetened with stevia.

Perhaps not the original recipe, but certainly tasty and for the pantry, because it is made with simple ingredients that we all have behind the doors of our kitchen, in the spirit of the project #AprolaDispensaeCucino.

Baci di dama lend themselves to many variations, from the type of nuts used to make the flour, to the type of chocolate for the delicious filling. Someone puts the egg in it, others don't, others just the egg white. What remains unchanged is the proportion between the main ingredients: the same weight of flour, butter, almonds and sugar, which I have however replaced with stevia, a totally natural and calorie-free sweetener capable of sweetening 60% more than normal white sugar.

Baci di dama without sugar

ingredients for 40/50 sugar-free lady's kisses


  • 150 g of whole and skinned almonds
  • 150 g of flour 00
  • a pinch of salt
  • 150 g of very cold butter
  • 1 egg yolk
  • a few drops of vanilla essence
  • 50 g of stevia
  • 150g of dark chocolate


First I dealt with almond flour, which I recommend you make at home so as not to lose the characteristic toasted almond flavor that these typical Piedmontese sweets have.

I placed the almonds (they must be whole and peeled) on a baking sheet covered with parchment paper and I cooked for about 10 minutes at 180 °, until golden brown. With the help of a mixer, I reduced the (lukewarm) almonds to powder, stopping often to prevent them from "sweating" oil with the heat and losing their floury consistency.

Still in the mixer, I combined the freshly obtained almond flour, 00 flour and very cold butter cut into chunks. I blended, then I combined the stevia, the egg yolk, the vanilla essence and blended again, until you get a compact ball, which I covered with plastic wrap and placed in the refrigerator for 2/3 hours.

After resting, I divided the dough into many small balls, about 80, which I answered on a baking sheet covered with baking paper, spaced from each other by at least 3 cm. They will have to be round and distant from each other because they will tend to “sit”, widening and flattening.

I put the pan in the fridge for at least an hour, so as to give even more cohesion to the dough, and then I put it in the oven at 150 ° for 15 minutes or until golden brown. Once cooked, I let my sugar-free lady's kisses cool on a wire rack (handling them as little as possible before they harden).

In the meantime, I melted the dark chocolate in a bain-marie and spread it on the flat part of the half of the biscuits, with the help of a butter knife (but you can also use a sac-a-poche), placing a partner next to him and pressing lightly to make it adhere the chocolate and seal the "kiss". During the operation, I placed the sugar-free baci di dama on a sheet of baking paper and placed them in a tin box only with completely solidified chocolate.

I'll be honest, I can't tell you how long they are kept, here they never last more than 24 hours !!!


Baci di dama without sugar

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