Baci di Dama - Italian Hazelnut Cookies

Ingredients

• 1 cup (120g) hazelnuts, finely ground 1 cup (120g) hazelnuts, finely ground
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 3.5 ounces (100g) dark chocolate, chopped 3.5 ounces (100g) dark chocolate, chopped

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 8g (3g saturated)
• Carbohydrates: 11g (5g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the vanilla extract and salt to the butter mixture and mix well.
4. 4.
   Gradually add the ground hazelnuts and flour to the mixture, combining until a dough forms.
5. 5.
   Shape the dough into small balls, about 1 teaspoon each, and place them on the prepared baking sheet.
6. 6.
   Bake for 12-15 minutes, or until the cookies are lightly golden.
7. 7.
   Allow the cookies to cool completely on a wire rack.
8. 8.
   In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth.
9. 9.
   Once the cookies have cooled, spread a small amount of melted chocolate onto the flat side of one cookie and sandwich it with another cookie.
10. 10.
    Repeat with the remaining cookies and chocolate filling.
11. 11.
    Allow the chocolate to set before serving.

Treat your ingredients with care...

• Hazelnuts — To achieve a finer texture, you can roast the hazelnuts before grinding them. Simply spread them on a baking sheet and roast in a preheated oven at 350°F (180°C) for about 10 minutes, or until fragrant. Allow them to cool before grinding.

Tips & Tricks

• For an extra touch of elegance, you can roll the edges of the filled cookies in finely chopped hazelnuts.
• If you prefer a sweeter taste, you can use milk chocolate instead of dark chocolate for the filling.
• Ensure the cookies are completely cooled before adding the chocolate filling to prevent it from melting too quickly.
• Store the Baci di Dama in an airtight container at room temperature for up to one week.
• These cookies make a delightful homemade gift for friends and family.

Serving advice

Serve Baci di Dama alongside a steaming cup of espresso or a fragrant herbal tea. Arrange them on a decorative platter or in a beautiful tin for an elegant presentation.

Presentation advice

To showcase the delicate beauty of Baci di Dama, place them on a lace doily or a colorful dessert plate. Dust them lightly with powdered sugar for an added touch of elegance.