Please Pass the Recipe

from one generation to the next

Lady’s Kisses

Lady's Kisses sandwichingEconomy was always upper most in mind when my Mum chose what she baked as treats. She chose biscuits and slices that could be made without the addition of eggs, in which she could substitute a cheap cooking margarine for butter, that used simple dry ingredients such as oats and coconut, or jam she had made over the summer period when there was a fruit glut. Such were the ways of housekeeping in the 1950s.

Mums recipe for “Lady’s Kisses” is nowhere to be found, but what I loved about her kisses was that the jam she used to sandwich the halves melded into the biscuit creating a chewy centre.

I looked for a plain biscuit recipe in my cookbook library, a recipe that looked strong enough to contain the jam without collapsing. Economy was not a consideration so in the end I adapted a Tess Kiros recipe from “Limoncello and Linenwater” for Italian style Baci di Dama.

I used sweet cultured unsalted butter, not margarine, spelt flour and a mixture of almonds and pine nuts to achieve a great result, but different to those Mum used to make! I am known for being contrary!

These biscuits are so good that they could be served plain, without filling.

180g butter

180g castor sugar

60g pine nuts

120g raw almonds, unblanched

200g plain flour ( I used spelt flour )

Strawberry jam or chocolate ganache

Preheat the oven to 160 C. Line 2 oven trays with baking paper.

In the jug of your processor, blitz the nuts into a fine meal.

Cream the butter and sugar until white, then stir in the nuts and flour until well combined. Chill the mixture for 30 minutes.

Roll small pieces of the dough in balls and place on the oven trays with a little room to spread. Bake until golden, about 20 minutes.

Cool slightly then sandwich with a generous dollop of berry jam

Makes 42.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

14 comments on “Lady’s Kisses

  1. Malou
    April 2, 2013

    Wow! I’m already salivating just looking at this post. Definitely a must-try. Thanks a lot for this recipe. 😉

    Like

  2. marymtf
    April 2, 2013

    I think the nut shop near me is open. I like recipes that don’t require too much work.

    Like

  3. ohlidia
    March 31, 2013

    They look great! Funny, I have been feeling nostalgic about my mom and dad these days…

    Like

  4. johnnysenough hepburn
    March 31, 2013

    Love anything to do with almonds. Might have to sub the pine kernels/ nuts, though! And I’ll have mine plain, thanks.

    Like

  5. Fae's Twist & Tango
    March 31, 2013

    Love reading the nostalgic culinary stories of your Mum/Mums. Even though some recipes are not documented, still the the tastes and stories are passed through generations. Truly this is ‘Passing the Recipes’.

    Like

  6. Francesca
    March 31, 2013

    Baci di dama … a dream coming true! 🙂

    Like

  7. musingmar
    March 31, 2013

    Love the story of how your Mom cooked. It reminds me of my mother’s cooking (except the egg omissions – I grew up on an egg farm). Margarine was all the rage when I was growing up and learning to cook. Not sure if that was due to misguided (in my opinion) health concerns or economy. Your cookies sound delicious!

    Like

    • ladyredspecs
      March 31, 2013

      Thanks, I think a lot of my reminiscences reflect social history, guess I’m getting old when I start a sentence with “I remember when….”

      Like

  8. chef mimi
    March 30, 2013

    These look so good!

    Like

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This entry was posted on March 30, 2013 by in Baking, Cookies, sweet biscuits, FODMAP diet, Food, Sweet mouthfuls and tagged , , , , .
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