Baci Di Dama

Directions

1. 1
   Whisk the butter, icing sugar and salt until frothy and the mixture forms little peaks. Mix in the rum. Add the flour and bind everything together quickly to form a dough. Stand aside to cool for 30 minutes wrapped in cling film.
2. 2
   From the dough, make approximately 50 round cookie shapes and place these at least 2.5 cm apart on a baking tray covered with grease-proof paper. Put aside to cool for 10 minutes. Preheat the oven to 180 °C.
3. 3
   Bake the cookies in the bottom half of the oven for 15-17 minutes. The bottoms can get slightly brown, the tops should still be light in colour. Allow to cool on a cooling rack.
4. 4
   For the filling, melt the chocolate and the butter in a bowl over the hot bain marie. Stir and pour into a litre measure. Allow to cool a little. Use the mixer to beat it into a frothy light brown creme. Smooth this mixture onto the base of one of the baked cookies, and cover with a second cookie. Allow to set on a piece of grease-proof paper.
5. 5
   HINT. If kept sealed and in a cool place sweet kisses will keep fresh for about a week.