<\/p>\n

\n

Baci di dama are Italian \u201ckisses\u201d \u2014 small, buttery hazelnut cookies sandwiched together with a layer of chocolate, as if joined in a sweet kiss. It\u2019s a timeless combination: hazelnuts and chocolate \u2014 one that never really gets old. These cookies are simple to make, wonderfully delicate, crumbly and melt-in-the-mouth (helped by replacing part of the flour with rice flour). Traditionally, they\u2019re made using equal amounts of nuts, butter and flour. The original version used almonds, but nowadays \u2014 even in Italy \u2014 hazelnuts are very common. Not surprising at all, considering how much Italians love things like Nutella ;).<\/em><\/p>\n<\/blockquote>\n

Makes about 22 sandwich cookies.<\/span><\/p>\n

Ingredients for baci di dama:<\/span><\/p>\n

\n
• 150 g hazelnuts<\/li>\n
• 150 g plain flour<\/li>\n
• 150 g cold butter, diced<\/li>\n
• 100 g caster sugar<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Toast the hazelnuts in a dry frying pan or in the oven at 180\u00b0C, stirring occasionally to prevent burning. Remove the skins \u2014 the easiest way is to rub the warm nuts in a paper towel (the skins can make the cookies slightly bitter). Once cooled, place the hazelnuts in a food processor and blend until they resemble fine crumbs or flour. Be careful not to over-process, or they will turn into a paste and eventually nut butter.<\/p>\n

  Add the remaining ingredients and process until a smooth dough forms (it will feel slightly oily due to the nuts). If you don\u2019t have a food processor, chop the butter into the flour and ground nuts using a knife until crumbly, then add the remaining ingredients and quickly bring together into a dough. Chill the dough in the fridge for 1 hour.<\/p>\n

  Remove from the fridge and form small balls (about 11 g each). Place on baking trays lined with baking parchment \u2014 you should get about 2 trays. Chill the shaped dough balls again for 2\u20133 hours.<\/p>\n

  Bake at 170\u00b0C for about 16 minutes (smaller cookies may need slightly less time). Remove and allow to cool completely on the trays.<\/p>\n

  Ingredients for the filling:<\/span><\/p>\n

  \n
  • 70 g dark chocolate<\/li>\n<\/ul>\n

    Melt the chocolate over a bain-marie, then allow it to thicken slightly \u2014 it shouldn\u2019t be too runny, as it needs to hold the cookies together. Spread a small amount of chocolate onto one cookie and sandwich with another. You can pipe the chocolate or simply use a teaspoon. Leave to set.<\/p>\n

    Store in an airtight container for up to 7 days.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Baci di dama are Italian \u201ckisses\u201d \u2014 small, buttery hazelnut cookies sandwiched together with a layer of chocolate, as if joined in a sweet kiss. It\u2019s a timeless combination: hazelnuts and chocolate \u2014 one that never really gets old. These cookies are <\/p>\n","protected":false},"author":1,"featured_media":6265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,79],"tags":[92,332],"duration":[],"tag_group":[],"class_list":["post-6264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies-biscuits","category-from-all-over-the-world","tag-egg-free-recipe","tag-hazelnuts"],"acf":[],"yoast_head":"\n