Roasted Rhubarb Lady’s Kiss Cookies (baci di dama)

A plate of delicate roasted rhubarb lady's kiss cookies on a plate

Roasted Rhubarb Lady’s Kiss Cookies (baci di dama) ~ the roasted rhubarb buttercream is sweet and tangy, and the almond cookies are light as air…I’m pretty sure they serve these cookies in heaven.

A tumble of roasted rhubarb lady's kiss cookies on a baking tray

These gorgeous spring cookies are a TVFGI exclusive…an inspired mash-up of a Yotam Ottolenghi roasted rhubarb buttercream and a classic Italian baci di dama cookie. The cookies are made with almond flour and puff up in the oven for a crisp, light texture not unlike a macaron. They have a lovely almondy flavor and the rhubarb buttercream is nice and tart.

Baci di dama, or lady’s kiss cookies, are named because they supposedly resemble a beautiful lady’s lips in a smooching position. Not sure about that, but they are pretty!

Roasted rhubarb lady's kiss cookies on a vintage plate

Rhubarb is such an enchanting ingredient, I’ve used it in everything from salad dressing to popsicles, and I never tire of that tart berry flavor and vivid color, nothing else comes close!

roasted rhubarb lady's kiss cookies on a tray

There’s something extra special about a homemade sandwich cookie, isn’t there? A few simple extra steps really make a difference, and these delectable little two bite cookies are definitely conversation pieces…I mean, roasted rhubarb buttercream is pretty special, and no one needs to know how easy it was.

A stack of roasted rhubarb filled lady's kiss cookies on a plate

You’ll only need one stalk of rhubarb for  the buttercream filling for these cookies. Pop it in the oven for about 15 minutes to roast, and once it has cooled you can blitz it into a buttercream with a little softened butter, powdered sugar, and a squeeze of lemon. Where has this stuff been all my life??

scoops of roasted rhubarb lady's kiss cookie dough on baking sheet, with cookie scoop

For the cookies I use a small 1 1/4 inch cookie scoop to portion out little balls of dough. The tray goes in the freezer for a few minutes before baking so the cookies bake up nice and puffed and don’t spread much. When the cookies have cooled, just drop a dollop of frosting on the flat side of one cookie, and pop another one on top. Then just try to resist.

Making roasted rhubarb filled lady's kiss cookies

TIPS for the perfect roasted rhubarb baci di dama ~

  • Cream your butter and sugar until truly light and fluffy ~ this incorporates air into the dough so they will rise and be crisp on the outside and light an airy inside.
  • Use a very small scoop for the cookies, if they are too big they will make an out-sized sandwich cookie that won’t be as appealing. A measuring teaspoon amount of dough is right. I use a small 1 1/4 inch cookie scoop
  • Don’t skip the dough chilling step.
  • Depending on your oven, your pan, and your dough, you may get a little spreading in your cookies. Don’t worry, they’ll still taste amazing, just don’t over bake, you’re going for a crisp on the outside, chewy on the inside texture.

*The roasted rhubarb icing is adapted from Yotam Ottolenghi’s SWEET, and the baci di dama recipe is adapted from Martha Stewart

A plate of delicate roasted rhubarb lady's kiss cookies on a plate
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4.07 from 15 votes

Roasted Rhubarb Lady’s Kiss Cookies (baci di dama)

Roasted Rhubarb Lady's Kiss Cookies (baci di dama) ~ the roasted rhubarb buttercream is sweet and tangy, and the almond cookies are light as air...I'm pretty sure they serve these cookies in heaven.
Course Dessert
Cuisine Italian American
Prep Time 15 minutes
Cook Time 40 minutes
Yield 20 sandwich cookies
Author Sue Moran

Ingredients

rhubarb filling

  • 1 stalk rhubarb trimmed and sliced into 1 inch slices.
  • 1 1/2 Tbsp soft unsalted butter
  • squeeze of lemon juice
  • 2-3 cups sifted confectioner's sugar

cookies

  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2/3 cup almond flour
  • 3/4 cup all purpose flour
  • pinch of salt

Instructions

  • Set oven to 350F
  • Line a baking sheet with parchment and put the rhubarb on it, in a single layer. Roast for 15-20 minutes, or until the rhubarb is soft. Let the fruit cool, then scrape into the bowl of a small food processor along with the butter and lemon juice, and process until smooth, scraping down the sides of the bowl as necessary.
  • Process in the sugar, a cup at a time, until the mixture is thick and glossy. Scrape down the sides of the bowl occasionally, and let the machine go for a couple of minutes. If your frosting is too thick, add a touch of milk or more lemon juice, and if it's too thin, add a touch more sugar. Cover and chill, the frosting will thicken up as it chills. You can do this a day ahead.
  • To make the cookies, beat the soft butter and sugar on medium high in a stand mixer for 3 minutes, scraping down the sides as necessary. This step is important because it will incorporate air into the dough to help the cookies rise. Beat in the extracts.
  • Add the flours and mix until the dough starts to come together. Turn out onto a surface and bring the dough together with your hands, kneading into a soft dough.
  • Use a small 1 1/4 inch cookie scoop, or a measuring teaspoon, to scoop out small amounts of dough ~ roll into balls and put them in the freezer until hard, about 15-20 minutes.
  • Put the frozen dough balls on a parchment lined baking sheet and bake the cookies until they are risen and just beginning to turn golden, about 14-15 minutes. Don't wait until they are brown or they will be over baked. The size of your cookies will determine the baking time, so do a test cookie or two to figure that out. Let cool on a rack before filling.
  • To fill, put a dollop of frosting on the flat side of one cookie, and top with another.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • If you don’t like rhubarb, sandwich your cookies with any frosting you prefer, including plain old Nutella.
  • You can use jam instead of roasted rhubarb, start with a tablespoon or two of your favorite and make the buttercream as directed.
  • To make these gluten free, substitute rice flour for the all purpose flour.
  • You can use hazelnut flour instead of the almond flour.

 

don’t forget to pin these roasted rhubarb lady’s kiss cookies

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30 Comments

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    Please rate this recipe!




  • Reply
    Lynn Blake
    February 17, 2019 at 4:03 pm

    5 stars
    O….M……G! These cookies are amazing. They should be called, “How TO Make Friends!” My co-workers went crazy and I was a hero! Thank you! Plus I finally found a cookie that I don’t need to eat the whole batch! One is Devine heaven!!

  • Reply
    Cynthia Sobczak
    February 10, 2019 at 3:20 pm

    Hi Sue
    What a delightful idea to move winter along to spring. I have no access to fresh rhubarb at this time of season, can you tell me if I can use frozen rhubara and how much approx. to equal a stalk.
    I love making your recipes and am trying your Dark Chocolate Espresso Chip cookies also for Valentine’s day. Yum!!!
    Thanks @ bunch for your help…

    • Reply
      Sue
      February 10, 2019 at 3:21 pm

      Hi Cynthia, I would guess about 1/2 cup of the frozen rhubarb might work.

  • Reply
    Lee
    May 11, 2018 at 3:36 pm

    Great recipe!! I have a question, in the list for cookies it says 1/2 cup butter or 1 stick. Is one stick not a 1/4 cup of butter? In Canada our butter is sold in pounds I just to be accurate. Thanks for the help.

    • Reply
      Sue
      May 11, 2018 at 3:43 pm

      In the US, one ‘stick’ of butter is 1/2 cup, or 1/4 of a pound. That’s 8 tablespoons, 4 ounces, and 113 grams ~ hope that helps!

  • Reply
    Michelle Addy
    April 20, 2018 at 9:49 pm

    These look fabulous! I’m interested in making these for my daughter’s wedding in June. Do they freeze well?
    Thank you!

    • Reply
      Sue
      April 21, 2018 at 6:47 am

      Hi Michelle ~ here’s what I would do, I would make the cookies and freeze them, and then make the frosting and fill them a day or so before the wedding. I know that’s probably not ideal, but filled cookies don’t freeze particularly well. Congrats on your daughter’s wedding!

      • Reply
        Michelle Addy
        April 21, 2018 at 5:58 pm

        Thanks so much! I will likely do that. So looking forward to trying these.

  • Reply
    Laura | Tutti Dolci
    April 18, 2018 at 5:44 pm

    So pretty, Sue! Love that blush pink filling!

  • Reply
    Tricia @ Saving Room for Dessert
    April 17, 2018 at 1:16 pm

    Oh wow, pinning these puppies for later! They look phenomenal:)

  • Reply
    Chris Scheuer
    April 17, 2018 at 11:51 am

    These are brilliant, what a delicious, creative, beautiful idea! Can’t wait to see the first local rhubarb popping up here!

  • Reply
    Martha Collin s
    April 16, 2018 at 2:39 pm

    I have a rhubarb patch in my NH garden, but is u set snow now or should I say still.
    I will try these. Can I use regular wheat flour and nor almond flour?

    • Reply
      Sue
      April 16, 2018 at 2:43 pm

      I believe the almond flour is critical for these cookies, Martha, but you can also use another nut flour if you like. If you don’t want any nut flour, I would suggest making a simple shortbread cookie instead.

  • Reply
    Laura
    April 16, 2018 at 12:43 pm

    I love anything with rhubarb and that pink color makes me swoon! These are gorgeous! I need to go buy a stalk (or two!)

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