Angolan Baci di Dama

Ingredients

Angolan Baci di Dama differs from the original Italian version by incorporating coconut and a hint of citrus. This adaptation adds a tropical twist to the traditional almond cookies, infusing them with the flavors commonly found in Angolan cuisine. We alse have the original recipe for Baci di dama, so you can check it out.

• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the ground almonds, desiccated coconut, granulated sugar, softened butter, and lemon zest. Mix well until the ingredients are fully incorporated.
2. 2.
   Gradually add the all-purpose flour and a pinch of salt to the mixture. Stir until a dough forms.
3. 3.
   Shape the dough into small balls, about the size of a cherry, and place them on a baking sheet lined with parchment paper.
4. 4.
   Gently press each ball with a fork to create a crisscross pattern on the top.
5. 5.
   Preheat the oven to 180°C (350°F) and bake the cookies for 12-15 minutes, or until they turn golden brown.
6. 6.
   Remove the cookies from the oven and let them cool completely on a wire rack before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe, as they provide the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Desiccated coconut — Look for unsweetened desiccated coconut to maintain the balance of flavors in the cookies.
• Lemon zest — Use a microplane or fine grater to zest the lemon, making sure to only grate the outer yellow part of the peel. Avoid grating the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, you can add a few drops of almond extract to the dough.
• If you prefer a sweeter cookie, you can dust the finished Baci di Dama with powdered sugar before serving.
• These cookies can be stored in an airtight container for up to one week.

Serving advice

Serve Angolan Baci di Dama with a cup of Angolan coffee or tea for a delightful afternoon treat. They can also be enjoyed as a sweet ending to a meal or as part of a dessert platter.

Presentation advice

Arrange the cookies on a decorative plate or in a small serving bowl. You can sprinkle some extra desiccated coconut on top for an added touch of elegance.