The origins of Lady’s Kisses in the “Pasticceria Casali” in Tortona
For the filling
Pour all ingredients onto a large bowl and knead with your hands into a dough.
Leave to rest in the fridge for at least two hours.
Shape the dough into cherry-sized balls as they will grow during cooking.
Place the balls on a baking tray covered with baking paper and put in the oven for about 20 minutes at 170 degrees.
Once cooked, remove the biscuits from the oven and put them on a cooling rack.
In the meantime, melt the chocolate in a double-boiler. When the biscuits are cool, spread a teaspoonful of chocolate over the smooth part of one biscuits, stick another one on top and let cool.
In 1971, Giuseppe Rolando started its own bakery business at “Pasticceria Casali”. His son Massimo (graduated from the bakery school “Arte Bianca” of Turin) managed to keep t the “uniqueness” of the Traditional Lady’s Kiss.
Over the years, despite creating new flavours, the home-made process has not changed: