"Baci" is Italian for "kiss". Flavored with Sambuca, these little baci from Nigellissima taste lightly of aniseed and orange zest. Whole-milk ricotta gives them a creaminess that's lightened when they're fried.
Tips: Let the ingredients come to room temperature before beating them together. Leave the ricotta out on the counter while assembling the rest of the ingredients, and dip the egg in a bowl of warm water for a couple minutes before cracking. It brings everything together more smoothly.
Tweaks: A vanilla bean, split and pushed into powdered sugar, makes it into vanilla powdered sugar, which would be delectable sprinkled over these kisses. Make sure to add the bean at least a few days before making the kisses.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Nigellissima to give away.