Baci di Giulietta e Romeo are soft Verona biscuits of two almond-and-hazelnut shells that 'kiss' into little hearts, with an almond and cocoa aroma, as Flego describes them.

Pasticceria Flego presents its Baci di Giulietta e Romeo as the authentic pastry of Verona, a soft biscuit of two almond and hazelnut shells that kiss, in homage to the best-known couple in history. Gambero Rosso says the name comes from Shakespeare's play and that the biscuit is of relatively recent origin. Flego sells them at €12 in its online shop, next to its Amaretti di Verona, made with lemon zest and shaped like the arches of the Arena.

Where to eat Baci di Giulietta in Verona

1 editor pick for Baci di Giulietta in Verona, ranked by editorial score. All Verona signature dishes · Baci di Giulietta across every city.

  • Pasticceria Flego

    Pasticceria Flego is a Verona pastry shop led by the brothers Marco and Matteo, joining art and technique in modern pastry cakes, at Via Stella 13.

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Make it at home

Serves 242 hrIntermediate

Ingredients

  • 150g almond flour
  • 150g hazelnut flour
  • 150g 00 flour
  • 120g caster sugar
  • 150g unsalted butter, cubed
  • 1 large egg
  • 1 teaspoon dark rum
  • 1 pinch salt
  • Zest of 1 lemon
  • For the filling: 150g dark chocolate (70 percent), chopped

Method

  1. Combine the almond, hazelnut and 00 flours with the sugar and salt in a food processor. Pulse to mix.
  2. Add the butter and pulse until the mixture resembles fine breadcrumbs.
  3. Add the egg, rum and lemon zest. Pulse just until the dough comes together.
  4. Tip out, knead briefly to bring together, and chill 1 hour wrapped.
  5. Roll the dough to 4mm thickness on a floured surface. Cut into 3cm rounds.
  6. Bake at 160C for 12 to 14 minutes until pale golden. Cool completely on a rack.
  7. Melt the dark chocolate gently in a bain-marie.
  8. Sandwich pairs of biscuits with a teaspoon of chocolate; let set 20 minutes.
  9. Store in a tin for up to 1 week.

Editor tip. The almond-hazelnut flour blend is the make-or-break; freshly ground nuts give the strongest flavour.

Common allergens: Gluten, Almond and hazelnut (tree nuts), Eggs, Dairy.