Baci di Dama Italian Cookies
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4.9
195 reviews
Excellent
Baci di Dama Italian Cookies
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Italian Cookies Baci di Dama are made with two melt-in-your-mouth hazelnut cookies which are held together with some good dark chocolate.
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Ingredients
Italian Cookie Ingredients
- 2 cups hazelnuts roasted, skinned (2 cups = 240g)
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 4 Tbsp cornstarch
- 1/4 tsp salt
- 5 oz cold unsalted butter cut to small pieces
- 2 tsp vanilla extract
Baci di Dama Chocolate Filling
- 1 cup semi-sweet chocolate chips
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Instructions
How to Make Italian Cookies
- Line 2 baking sheet pans with parchment paper, set aside. Pulse the hazelnuts in a food processor or a coffee grinder until mostly flour-like with some pieces that still retain texture.
- In a large mixer bowl whisk together ground hazelnuts, flour, sugar, cornstarch, and salt. Add the cold cubed butter, vanilla extract and mix until a dough forms with no visible butter chunks.
- Using a small ice cream scoop, portion the dough into about 2 teaspoon chunks, then roll each one into a ball. You'll get about 40 dough balls. Set Italian cookies onto the prepared baking sheet about 1.5 inches apart. Slightly tap on top of each hazelnut cookie ball to flatten. See *recipe notes* for how to shape and bake smaller sized cookies.
- Chill cookies in the fridge for 1 hour. About 45 minutes into it, preheat the oven to 325 degrees with the baking rack in the middle. Bake cookies for about 17 to 18 minutes, or until just starting to brown on top. Remove from oven and cool completely.
How to Assemble Italian Cookies
- In a microwave-safe bowl, microwave the chocolate chips in 10 to 15-second intervals, stirring occasionally until the chocolate chips have melted half way (about 2 minutes). Then, continue stirring until the rest of them have melted completely.
- Spread 1 teaspoon of melted chocolate onto the bottom half of the cookies. Cover with the other half and press to adhere. Allow to sit undisturbed until the chocolate has set, about 30 minutes.
Notes
- Replace the all-purpose flour (1 cup) and the cornstarch (4 Tbsp) with the same amount of rice flour (1 cup 4 tbsp).
- Start out with 2 cups of whole hazelnuts and grind them yourself, or replace whole hazelnuts with the same amount by weight (240 g) of hazelnut or even almond flour.
- Cut the dough into 8 pieces and refrigerate. Remove one piece of dough from the fridge and roll it out to about 10-inch long rope, next cut it into about 10 pieces. Roll each piece into a marble sized ball. Reduce baking time to about 10 minutes. Fill with only about 1/2 a tsp or less of chocolate.
Nutrition Information
Show Details
Calories
117kcal
(6%)
Carbs
9g
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
15mg
(1%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
90IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
11mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 20sandwich cookies
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbs | 9g | |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 15mg | 1% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
195 reviews
Excellent
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