If you have a soft spot for delicate, nutty treats, you are going to adore this Baci di Dama (Italian Hazelnut Cookies) Recipe. These charming little sandwich cookies, with their naturally toasted hazelnut crunch paired perfectly with a luscious dark chocolate filling, feel like a loving hug in every bite. Originating from the Piedmont region of Italy, they showcase how a handful of simple, quality ingredients can transform into a sophisticated dessert that’s both buttery and crisp, with a melt-in-your-mouth center that keeps you coming back for more. Trust me, once you try making these irresistible gems, they’ll become your go-to treat for impressing guests or indulging on a cozy afternoon.
Ingredients You’ll Need
This recipe calls for a handful of fundamental ingredients, each playing a crucial role in delivering the delightful texture and flavor that Baci di Dama are famous for. By keeping the ingredient list straightforward, you can focus on quality, especially that fruity hazelnut and rich chocolate note that define these cookies.
- Finely ground hazelnuts: Lightly toasted and skinned to bring out a deep, natural nuttiness that’s the soul of each cookie.
- All-purpose flour: Provides the perfect structure and tender crumb without overwhelming the delicate hazelnut flavor.
- Granulated sugar: Adds just the right amount of sweetness and helps with the cookie’s gentle crisp texture.
- Unsalted butter: Cold and cubed, it ensures a rich, melt-in-your-mouth consistency when mixed into the dough.
- Salt: Just a pinch to brighten all the flavors and balance the sweetness.
- Dark chocolate: For the filling, finely chopped and melted to create a smooth, bittersweet layer that perfectly contrasts with the nutty cookies.
How to Make Baci di Dama (Italian Hazelnut Cookies) Recipe
Step 1: Combine and Form the Dough
Start by mixing your ground hazelnuts, flour, sugar, and salt in a bowl or food processor. The key here is to pulse the cold, cubed butter into this mixture just until a smooth dough forms—it should come together without becoming greasy. This step sets the stage for tender, rich cookies that hold their shape while remaining delicate.
Step 2: Chill for Perfect Texture
Divide the dough into two equal parts, wrap them tightly in plastic wrap, and chill for an hour. This resting period is essential; it firms up the dough so that when you roll your cookies, they’ll maintain their structure during baking and develop that signature tender snap.
Step 3: Shape Your Cookies
Once chilled, preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Roll the dough into tiny, uniform balls roughly half an inch in diameter. Keeping the sizes consistent helps them bake evenly, giving you those picture-perfect cookie pairs that nestle chocolate in the center.
Step 4: Bake Until Lightly Golden
Place the cookie balls on the sheet, leaving a little space between each. Bake them for 12 to 15 minutes until the bottoms start to turn a gentle golden. The light browning ensures the hazelnut flavor is at its peak while the cookies stay tender and crumbly.
Step 5: Melt the Chocolate and Assemble
While your cookies cool on a rack, melt the dark chocolate using a double boiler or microwave in short bursts, stirring frequently until silky smooth. Take one cookie’s flat side, spread a dab of chocolate, and sandwich with another cookie. Repeat until you’ve paired all your cookies. Let the chocolate set at room temperature for that perfect fudgy filling.
How to Serve Baci di Dama (Italian Hazelnut Cookies) Recipe
Garnishes
For a delicate touch, sprinkle a few crushed toasted hazelnuts or a light dusting of powdered sugar over the finished cookies. This adds subtle texture and an elegant look without overshadowing the simplicity that makes these cookies shine.
Side Dishes
Baci di Dama pair beautifully with a warm cup of espresso or cappuccino, embracing the Italian tradition of café and cookie companionship. You might also serve them alongside a scoop of vanilla gelato or a bowl of fresh berries to balance the rich chocolate hazelnut flavors.
Creative Ways to Present
Try arranging your cookies on a decorative platter interspersed with whole toasted hazelnuts and small bowls of melted chocolate for dipping. For gifting, wrap them gently in parchment paper tied with twine and a sprig of rosemary, making a charming, handmade treat that speaks volumes about your love of authentic desserts.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and who wouldn’t), store the Baci di Dama in an airtight container at room temperature. They’ll keep their delightful texture and flavor for up to one week, making them perfect for savoring a few at a time or sharing over several days.
Freezing
You can freeze the unbaked dough wrapped tightly in plastic wrap for up to one month. When you’re ready, thaw it in the fridge overnight before rolling and baking as usual. Alternatively, freeze the assembled cookies in an airtight container with parchment layers for up to two weeks; just ensure they’re fully set first.
Reheating
Since these cookies are best enjoyed at room temperature, simply take them out of the fridge before serving to let the chocolate soften. If you prefer a hint of warmth, a few seconds in the microwave can revive that melt-in-your-mouth experience, but be gentle to avoid melting the cookies entirely.
FAQs
Can I substitute hazelnut flour with almond flour in this Baci di Dama (Italian Hazelnut Cookies) Recipe?
Absolutely! Using almond flour creates a lovely variation called baci di dama alle mandorle, which has a slightly different but equally delightful taste and texture. Just keep in mind that almonds are a bit milder, so the cookie’s flavor will be somewhat subtler.
How important is to use cold butter in this recipe?
Very important! Cold butter helps the dough maintain its structure and creates that delicate, crumbly texture classic to Baci di Dama. Soft or melted butter would make the dough too soft, resulting in cookies that spread too much and lose their signature snap.
What type of chocolate works best for the filling?
Dark chocolate is ideal because its slight bitterness balances the sweetness of the dough and enhances the hazelnut flavor. You can choose chocolate with at least 60% cacao for a rich, smooth filling. Milk chocolate works too if you prefer a sweeter treat.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend that behaves similarly when baked. Ensure the blend contains xanthan gum or a similar binder to help the dough hold together just right.
How delicate are these sandwiches? Will they break easily?
Baci di Dama cookies are quite delicate, especially when freshly baked. Handle them gently during the sandwiching process to prevent cracking. Allowing the cookies to cool completely before assembling helps reduce breakage, and serving them at room temperature makes them easier to enjoy without crumbling.
Final Thoughts
Making Baci di Dama (Italian Hazelnut Cookies) Recipe is like inviting a little bit of Italian warmth and tradition into your kitchen. These tender, buttery cookies with their irresistible chocolate hug are simple yet special — perfect for sharing with friends or indulging whenever you need a moment of sweet comfort. Once you’ve mastered this recipe, you’ll find yourself reaching for it over and over, delighted by the loving flavors baked into every batch.
Print
Baci di Dama (Italian Hazelnut Cookies) Recipe
- Prep Time: 25 minutes (plus 1 hour chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 30 sandwich cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Baci di Dama are traditional Italian hazelnut cookies that feature a delicate, buttery dough made from finely ground toasted hazelnuts, flour, sugar, and butter, sandwiched together with rich dark chocolate. These melt-in-your-mouth treats are perfect for dessert or an elegant snack, combining nutty flavors with smooth chocolate in every bite.
Ingredients
Cookie Dough
- 1 cup (120g) finely ground hazelnuts (lightly toasted and skins removed)
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cut into cubes
- 1/4 teaspoon salt
Filling
- 3 ounces (85g) dark chocolate, chopped
Instructions
- Prepare the Dough: In a mixing bowl or food processor, combine the ground hazelnuts, all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and mix or pulse until the mixture comes together into a smooth dough.
- Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 1 hour to firm up, which helps with easier shaping and baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: Roll the chilled dough into small balls about 1/2 inch in diameter, roughly 1 teaspoon each. Place the dough balls spaced slightly apart on the prepared baking sheet.
- Bake the Cookies: Bake for 12 to 15 minutes, or until the bottoms are lightly golden. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the Chocolate Filling: While the cookies cool, melt the chopped dark chocolate using a double boiler or microwave in 20-second intervals, stirring between each until smooth.
- Assemble the Cookies: Once the cookies have cooled completely, spread a small amount of the melted chocolate onto the flat side of one cookie, then gently sandwich it with another cookie. Let the assembled cookies set at room temperature until the chocolate firms up.
Notes
- For a flavorful variation, substitute hazelnuts with almond flour to make baci di dama alle mandorle.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Handle the cookies gently when sandwiching with chocolate as they are delicate and can break easily.
