Baci Di Dama
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Baci di Dama

Baci di Dama or Lady's kisses are melt-in-your-mouth hazelnut cookies nestled together with a dollop of dark silky chocolate.
Course Cookie
Cuisine Italian
Servings 5 dozen
Author Marisa

Ingredients

  • 1 cup roasted hazelnuts
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • a pinch of salt I used fine sea salt
  • 7 tablespoons unsalted butter softened
  • 3/4 cup dark chocolate chips

Instructions

  • Place the hazelnuts with 2 tablespoons of the granulated sugar in a food processor. Process until the hazelnuts are finely ground. (leave in food processor).
  • Combine the remaining sugar, flour, a pinch of salt and the softened butter in a medium bowl.
  • Use your fingers or a pastry cutter to work this mixture just until the butter is evenly distributed and resembles clusters of streusel topping.
  • Add the flour and butter mixture to the hazelnut mixture in the food processor. Pulse till the dough comes together in a dense mass.
  • Shape and flatten the dough out into about a 6 inch round disk.
  • Wrap the dough in saran wrap and refrigerate for a minimum of 2 hours. (I chilled my dough for 4 hours). The dough should be very cold and firm.
  • Line 2 cookie sheets with parchment paper.
  • Unwrap the disk of dough and cut 1/2 inch strips.
  • Working with one strip at a time, cut the strip into 1/2 inch pieces of dough and roll each piece into smalls balls about the size of a hazelnut in its shell.
  • Place the balls on the parchment lined cookie sheet while spacing them about 2 inches apart.
  • Once you have filled one cookie sheet, place it in the fridge and repeat with the remaining cookie balls.
  • Chill the rolled cookies for about 2 hours or if pressed for time freeze for 1/2 hour.
  • When ready to bake, preheat the oven to 300 degrees F.
  • Bake one sheet at a time for about 13 minutes. They should look light golden in color.
  • Place the cookie sheet onto a cooling rack and let cool completely. Repeat with the second cookie sheet.
  • Let the baked cookies cool completely before filling with the melted chocolate.
  • When ready to assemble the cookies place the dark chocolate chips in a microwave safe bowl and melt it on high for about one minute stopping to stir at 30 second intervals.
  • Use a small spoon or fill a piping container with the melted chocolate and put a dollop of chocolate on the flat side of a cookie.
  • Top (flat side down) with a second cookie while pressing down slightly to form a sandwich.
  • Repeat with the remaining cookies.
  • Store in a cool dry place.

Notes

Adapted from the cookbook, Dolci Italy's Sweets by Francine Segan with a few modifications.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%