Cookies, Dessert

Baci di dama.

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Italian hazelnut cookies called ” Baci di dama,” in Italian, translated to English “lady’s kisses,” are sandwiches of shortbread cookies, usually made with hazelnut or almond flour and filled with a dollop of melted dark chocolate. 

A LITTLE BIT OF HISTORY:

They were created in the region of Piedmont, in northern Italy, during the 19th century, where hazelnuts were abundant. ( It is the same region where Nutella, the famous hazelnut spread, comes from). Since then, prices have skyrocketed, and pastry chefs have created alternative versions made with almond flour instead. 

INGREDIENTS TO MAKE BACI DI DAMA COOKIES:

Flour: Almond flour adds a mild sweetness and softness to this cookie, while the all-purpose flour helps create the proper structure for the cookie.

Sugar: Regular granulated sugar

Butter: Unsalted, lightly softened butter.

Egg whites: We use egg whites to bind together the dough without altering the flavor.

Salt: A pinch of kosher salt to create a little contrast.  

Flavor: Vanilla extract, optional.

Chocolate: Good dark chocolate in bars and chopped by hand or chocolate chips.

HOW TO MAKE BACI DI DAMA: 

FOR THE COOKIES:

STEP 1

Add room temperature unsalted butter, cut into cubes, and granulated sugar into a stand mixer bowl or food processor.

STEP 2

Sift both flours in another large bowl.

STEP 3

Using the paddle attachment, start beating the butter at medium speed until nice and fluffy.

Turn the mixer on low speed and add egg whites and sifted flour alternating them.

STEP 4

As soon as the dough starts clumping together, turn off the mixer, place it on the counter, and shape it into a ball.  

Cover with cling film and refrigerate for a couple of hours.  

STEP 5

Unwrap the cookie dough and place it on a work surface. Weigh pieces of dough of 10g each, roll them into small balls using the palms of your hands, and put them on two cookie sheets layered with parchment paper.  

STEP 6

Place the tray in the freezer for 30 minutes.

Bake in a pre-heated oven at 350° for 10 to 12 minutes, rotating the tray midway, until slightly golden on the top.  

Remove the cookies from the oven and let them cool for 5 minutes, then place them on a cooling rack.

STEP 7

Bake the second baking tray with the remaining cookies.

FOR THE FILLING:

STEP 1

Place the chopped dark chocolate in a microwave-safe bowl and melt it in the microwave. Alternatively, you can melt it on the stovetop using a double boiler.

STEP 2

Let the cool down until it becomes spreadable, then fill a piping bag. 

Pipe a dollop of dark chocolate on the flat side of the cookie and top it with another half cookie, gently pressing it with your finger to spread the chocolate evenly.

 

STEP 3

Leave the cookies on a wire rack until the chocolate is completely set. 

Enjoy with your favorite cup of tea or coffee! Buon Natale!

TIPS AND TRICKS:  

About flour: The traditional way to make these classic Italian cookies is using ground hazelnuts, also called hazelnut meal, but since their price has risen significantly, I found almond meal a valid alternative.

Weigh the cookie balls: Weighing the dough ensures all the balls are the same size. 

Refrigerate the dough: Let rest the cookie balls in the freezer for at least an hour before baking; that helps the cookies maintain their shape.  

Don’t overbake: Bake the cookies until slightly browned at the edges and for no more than 10-15 minutes, depending on your oven. Even if they look soft, they’ll eventually set when cool.

Don’t touch the cookies when still warm: These are exceptionally delicate, and it’s better to handle them when they are thoroughly chilled, or they’ll crumble in your hands. 

About the chocolate: After melting it, let it cool off in the bowl, occasionally stirring with a spatula. When the chocolate reaches a spreadable consistency, fill up a pastry bag.

HOW TO STORE BACI DI DAMA:

You can store Baci di dama (without filling, in an airtight container) for up to five days. Alternatively, you can freeze them (already filled) in an airtight container for up to two months, be sure to place parchment paper between each layer of cookies. 

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Baci di dama

"Baci di dama" in Italian translated to English "lady's kisses" are sandwiches of shortbread cookies, usually made with hazelnut or almond flour and filled with a dollop of melted dark chocolate 
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Course: Dessert
Cuisine: Italian
Keyword: baci di dama
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 75 cookies
Author: Luca Frau

Ingredients

  • 300 g unsalted butter, softened
  • 300 g granulated sugar
  • 300 g almond flour
  • 300 g all-purpose flour
  • 50 g egg whites
  • pinch of salt
  • 100 g dark chocolate

Instructions

FOR THE COOKIES:

  • Add room temperature unsalted butter, cut into cubes, and granulated sugar into a stand mixer bowl or food processor.
  • Sift both flours in another large bowl.
  • Using the paddle attachment, start beating the butter at medium speed until nice and fluffy.
  • Turn the mixer on low speed and add egg whites and sifted flour alternating them.Add a pinch of salt.
  • As soon as the dough starts clumping together, turn off the mixer, place it on the counter, and shape it into a ball.
  • Cover with cling film and refrigerate for a couple of hours.
  • Unwrap the cookie dough and place it on a work surface. Weigh pieces of dough of 10g each, roll them into small balls using the palms of your hands, and put them on two cookie sheets layered with parchment paper.
  • Place the tray in the freezer for 30 minutes.
  • Bake in a pre-heated oven at 350° for 10 to 12 minutes, rotating the tray midway, until slightly golden on the top.
  • Remove the cookies from the oven and let them cool for 5 minutes, then place them on a cooling rack.
  • Bake the second baking tray with the remaining cookies.

FOR THE FILLING:

  • Place the chopped dark chocolate in a microwave-safe bowl and melt it in the microwave. Let the cool down until it becomes spreadable, then fill a piping bag.
  • Pipe a dollop of dark chocolate on the flat side of the cookie and top it with another half cookie, gently pressing it with your finger to spread the chocolate evenly.
  • Leave the cookies on a wire rack until the chocolate is completely set.
  • Enjoy with your favorite cup of tea or coffee! Buon Natale!
Tried this recipe?Mention @cheflucafrau or tag #cheflucafrau!

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