In a bowl, mix the ground hazelnuts and flour. In another bowl, beat the softened butter with sugar and a pinch of salt until creamy. Gradually add the flour and hazelnut mixture to the butter mixture and work it into a smooth and soft dough. If it's too sticky, you can chill it for a short time.
Baci di Dama
- Total time - 1 hour 30 minutes
- Prep time - 30 minutes
- Baking time - 15 minutes
- Chilling time - 45 minutes
- Servings: 40
- Country: Italy
Baci di Dama are a jewel of Piedmontese confectionery tradition. Thanks to the use of ground hazelnuts (traditionally from the Langhe area), the cookies have a delicate, velvety texture that literally melts in your mouth. They are fragile but don't break easily, and their flavor is perfectly complemented by the chocolate filling.
Although there is a version with almonds, the original recipe with hazelnuts is the most widespread in Piedmont and is considered the most authentic. They are ideal for serving on special occasions, but they also make a delightful treat with coffee.
Ingredients
For the Cookies
- 100 g hazelnuts, ground
- 100 g all-purpose flour
- 100 g butter, softened
- 100 g sugar
- 1 pinch salt
For the Filling
- 100 g dark chocolate
Instructions
Preparing the Dough
Baking
Take small pieces of the dough and roll them into balls with a diameter of about 1.5 cm. Place them on a baking sheet lined with parchment paper, leaving enough space between them. Preheat the oven to 160 °C (320 °F).
Bake for about 15 minutes, until the cookies are lightly golden on the edges. After baking, let them cool completely on the sheet, as they are very fragile when hot.
Finishing
Melt the dark chocolate in a bain-marie. Once the cookies are completely cooled, spread a small amount of chocolate on the flat side of one cookie and press another half onto it, gently. Repeat until all the cookies are paired.
Place the assembled cookies in a cool place or in the refrigerator until the chocolate is completely set. Serve at room temperature.