Baci di Dama (Italian Hazelnut Cookies)
Baci di Dama, or "Lady's Kisses" in Italian, are traditional hazelnut cookies filled with chocolate. With their rich, nutty flavor and delicate, buttery texture, they’re perfect for any occasion, especially as holiday gifts.
Ingredients
For the cookies
- ⅔ cup (100 g) hazelnuts toasted and skinned
- ¾ cup + 1 tablespoon (100 g) all-purpose flour sifted
- 3.5 oz (100 g) unsalted butter cut into small cubes and at room temperature
- ⅓ cup + 1½ tablespoons (85 g) granulated sugar
For the filling
- 1.8 oz (50 g) bittersweet or semi-sweet chocolate chopped
Instructions
Roast and grind the hazelnuts
- Preheat the oven to 320ºF (160ºC). Spread the hazelnuts on a lined baking sheet and toast for 10-15 minutes, until golden and fragrant.Let them cool slightly, then rub them in a clean tea towel to remove the loose skins.Pulse the hazelnuts in a food processor until finely ground.
Make and chill the dough
- In a large bowl, combine the ground hazelnuts, flour, butter, and sugar.Mix with your hands until the dough is smooth and the butter is evenly incorporated.Divide the dough into 4 portions and roll each into a log. Wrap each in plastic wrap, and refrigerate for 1 hour.
Shape the cookies
- Work with one dough log at a time (keep the rest chilled). Slice into small pieces (about 8 g each) and roll into balls.Arrange them on a baking sheet lined with parchment paper and refrigerate for another hour.
Bake
- Preheat the oven to 320°F (160°C). Bake the cookies for 15 minutes or until set and lightly golden.Let them cool completely before filling.
Assemble
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between. Let it cool slightly.Place a small dollop of chocolate on the flat side of one cookie. Let it firm up slightly, then gently press another cookie on top to form a sandwich.Transfer to a wire rack until the chocolate is fully set.
Notes
- Hazelnuts: You can swap them with almonds, almond flour, or hazelnut flour.
- Chocolate: Use high-quality bittersweet or semi-sweet chocolate. I prefer 70% dark chocolate. Nutella is a tasty alternative.
- Crumbly dough? Add cold water one teaspoon at a time until it holds together.
- Gluten-free version: Substitute a gluten-free flour blend.
- Storage: Keep cookies in an airtight container at room temperature for up to a week.
- Freezing baked cookies: Freeze without the chocolate filling. Thaw in the fridge overnight and assemble a few hours before serving.
- Freezing dough balls: Shape and freeze solid. Store in a freezer bag for up to 2 months. Bake straight from frozen; no need to thaw.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1mg | Sugar: 5g
