Savory Baci di Dama: Italian Cheese Biscuits with Goat Cheese Filling

If you love Italian aperitivo food, these savory baci di dama are a lovely alternative to the more familiar sweet version. Instead of hazelnut biscuits filled with chocolate, these little savoury bites are made with flour, ground almonds and grated Pecorino cheese, then sandwiched together with a creamy goat cheese and chive filling.

The name baci di dama means “lady’s kisses”. These traditional Piedmontese biscuits are usually sweet, with two small rounded halves joined by chocolate. This savoury variation takes inspiration from their distinctive shape and turns them into elegant little bites for a party, a drinks gathering or a special antipasto platter.

The biscuit dough combines almonds and Pecorino for a rich, nutty and savoury flavour. A little dry white wine helps bring the dough together, while the filling balances the biscuits with the tanginess of goat cheese, the freshness of chives and the lightness of whipped cream. A sprinkle of chopped pistachios adds colour and a delicate crunch.

These Italian savoury cheese biscuits are ideal for entertaining because you can bake the biscuit shells ahead of time and prepare the filling separately. For the best texture, assemble them shortly before serving so the biscuits stay crisp.

Serve them as part of an Italian aperitivo, alongside olives, cured meats and other small savoury bites, or offer them as an original starter at your next dinner party.

Savory Baci di Dama with Goat Cheese, Chives and Pistachios

Yield: 8 servings
Prep time: 30 minutes
Resting time: None specified
Cooking time: 15–20 minutes per batch

Ingredients

For the biscuits

• 200 g plain flour
• 200 g ground almonds
• 160 g finely grated mild Pecorino cheese
• 160 g softened butter
• Dry white wine, as needed
• Salt and black pepper, to taste

For the filling

• 200 g goat cheese
• 100 ml fresh whipping cream, well chilled
• 1 bunch of fresh chives, finely chopped
• Salt and black pepper, to taste
• Chopped pistachios, as needed, for decoration

Method

1. Make the biscuit dough. Combine the plain flour, ground almonds, grated Pecorino and softened butter in a bowl. Add a little dry white wine at a time, mixing until you have a firm, workable dough. Season with salt and black pepper.
2. Shape the biscuits. Divide the dough into small portions weighing approximately 8–9 g each. Weighing them helps you make evenly sized biscuits that will pair up neatly. Roll each portion into a ball and arrange the balls on a baking tray lined with baking paper, leaving enough space between them.
3. Bake. Preheat the oven to 170°C (340°F). Bake the biscuits for approximately 15–20 minutes, until cooked and lightly golden. Leave them to cool completely on the tray before handling and filling them.
4. Prepare the goat cheese filling. Whip the well-chilled cream until it holds soft peaks. In a separate bowl, mix the goat cheese until smooth, then gently fold in the whipped cream and finely chopped chives. Season to taste with salt and black pepper.
5. Fill the biscuits. Transfer the goat cheese mixture to a piping bag. Pipe a small amount onto the flat side of half of the cooled biscuits, then top each one with another biscuit to create a little sandwich.
6. Decorate and serve. Sprinkle chopped pistachios over the exposed filling around the edges. Arrange the savory baci di dama on a serving platter and serve shortly after assembling.

Notes

• Weigh the dough portions. Small, evenly sized balls make the finished biscuits look neater and help them pair up more easily.
• Choose a Pecorino with a mild flavour. A particularly strong or salty cheese may overpower the delicate almond flavour.
• Keep the cream cold. Well-chilled cream is easier to whip and helps create a lighter filling.
• Prepare ahead. Bake the biscuits in advance and store them in an airtight container once completely cool. Prepare the filling separately and refrigerate it. Assemble the biscuits shortly before serving to help them retain their texture.
• Make them your own. The pistachio garnish adds colour and crunch, but you can also leave the edges plain if you prefer a simpler presentation.