Description
Baci di Dama, or Lady’s Kisses, are delicate and traditional Italian cookies made with toasted hazelnuts, butter, and dark chocolate. These sandwich cookies are perfectly crisp with a nutty flavor, joined together by a luscious layer of melted bittersweet chocolate. Ideal for an elegant treat or gift, they showcase authentic Italian craftsmanship in every bite.
Ingredients
Scale
Cookies
- 150 g toasted and skinned hazelnuts (about 1 cup)
- ⅔ cup (85 g) all‑purpose flour (or rice flour for gluten‑free)
- ½ cup (100 g) granulated sugar
- Pinch of fine salt
- 6 Tbsp (85 g) unsalted cold butter, cut into small pieces
Chocolate Filling
- ≈ 2 oz (55 g) dark or bittersweet chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 325 °F (160 °C) and line baking sheets with parchment paper to prevent sticking during baking.
- Prepare Nut Mixture: Grind the toasted and skinned hazelnuts in a food processor until very fine, resembling coarse polenta. Add sugar, salt, and flour, pulsing a few times to combine evenly.
- Add Butter: Add cold, small pieces of butter to the mixture and pulse approximately 20–25 times until the dough just begins to hold together.
- Knead Dough: Transfer the dough onto a work surface and knead briefly until forming a smooth ball. Wrap the dough in plastic wrap and chill for about 30 minutes to firm up.
- Form Cookies: Roll the chilled dough into small 1 cm (marble-sized) balls. Place them onto the prepared baking sheets about 1.5 inches apart. Chill the shaped dough balls again for 30 to 60 minutes to maintain their shape during baking.
- Bake Cookies: Bake the cookies for 10–15 minutes until they are just golden on top. For a paler finish, bake first at 150 °C (130 °C fan) / 300 °F for 10 minutes, then reduce the temperature to 120 °C (110 °C fan) / 250 °F for an additional 5 minutes.
- Cool Cookies: Remove the cookies from the oven and let them cool completely on a wire rack to ensure they crisp up properly.
- Prepare Chocolate Filling: Melt the dark or bittersweet chocolate gently over a bain-marie or in short bursts in a microwave. Allow it to cool slightly until thickened, which should take about 10 minutes.
- Assemble Sandwiches: Invert half the cookies so the flat side is up. Pipe or spoon the slightly thickened chocolate onto each flat cookie, then top with the remaining cookies to form sandwich cookies. Press gently to adhere and let the chocolate set until firm, typically 15–30 minutes.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour.
- Chilling the dough before rolling and again after shaping is crucial to maintain the cookies’ round shape during baking.
- Use high-quality dark or bittersweet chocolate to balance the sweetness and complement the nutty flavor.
- Store the cookies in an airtight container at room temperature; they keep well for up to one week.
- These cookies pair beautifully with espresso or a sweet dessert wine.
