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  • 執筆者の写真Michie

#140 / Vegan Baci di Dama / ヴィーガン バーチ・ディ・ダーマ











* 薄力粉 80g

* アーモンドプードル 60g

* 片栗粉 20g

* 白ごま油 大4

* メープルシロップ 大2

* 塩 ひとつまみ

* チョコレート(溶かす) 20g


1. オーブンを180度に予熱する。

2. ボールに粉類を入れて混ぜ、油とメープルシロップを加えて粉気が見えなくなる程度にまとめる。

3. 生地をクッキングシートの上に取り出し、8等分する。

4. それぞれ12cm長さの棒状に細長く伸ばし、1cm幅で12等分にカットする。

5. それぞれ丸めて合計96個作り、天板に並べ、180度のオーブンで12分焼く。

6. 冷凍庫または冷蔵庫でしっかり冷やす。

7. 溶かしたチョコレートをはさみ、冷蔵庫または冷凍庫で冷やし固める。


A cute chocolate sandwich cookie, Baci di Dama is a traditional cookie from Turin, Italy.

Just in this shape, it's so adorable. It is said that it got this name because it resembles the shape of a lady's mouth when kissing. So cute!

The cookie dough is crispy with almond powder. You can add a little matcha or cocoa powder for coloring, purple sweet potato powder to make it also beautiful, pumpkin powder nice yellow color, ground tea leaves, smells well, vanilla and salt, etc. There are many variations and fun.

I use 72% dark chocolate for the sandwich, but it's also cute if you combine matcha cookies with white chocolate.

Recently, vegan white chocolate and various flavors and colors of chocolate have been released, so it's fun to try them all.

They can be frozen.


Ingredients(for 48 pieces)

* 80g cake flour

* 60g almond powder

* 20g potato starch

* 4 tbsp vegetable oil

* 2 tbsp maple syrup

* a pinch of salt

* 20g chocolate (melted)


1. Preheat oven to 180C.

2. In a bowl, add flour, almond powder, potato starch and salt. Combine well.

3. Add the oil and maple syrup and bring together until no powdery residue is visible.

4. Put out onto a parchment paper and divide the dough into 8 equal portions.

5. Roll out each piece into a 12 cm lengths cut into 12 equal pieces, each about 1 cm wide. Roll each into a ball.

6. Round up each dough (total 96 pieces) .

7. Arrange on a baking sheet and bake in a preheated oven at 180°C for 12 minutes.

8. Let them cool completely in a fridge or in a freezer.

9. Put melted chocolate between the cookies and chill again completely until the chocolate hardens.


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