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
Scale
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.
