Baci Di Dama Italian Hazelnut Cookies -

The famous Baci Di Dama (meaning Lady’s Kisses) are on our cookie Holiday menu every year. My boys love these cookies, and we used to buy them a lot in a local cafe. Two years ago I decided to make them on my own. They are still a hit in our family! Sorry, it took me so long to write the recipe.

Originally they were prepared with hazelnuts, but nowadays there are different variations of this dessert. You can always use almonds or almond flour. I chose to make them with traditional hazelnuts.

Ingredients:

1 and 2/3 cups (220 g) hazelnuts – roasted, skinned

2/3 cup (100 g) all-purpose flour

1/2 cup (90 g) sugar

4 oz (110 g) unsalted butter (room temperature)

pinch Himalayan salt

Instructions:

Toast hazelnuts in the oven (350F) for 5 minutes.
Let them cool for a few minutes and then skin them and ground. I always use this nut grinder with the fine shredding blade.
Mix butter (room temperature), sugar and a pinch of salt until it is homogeneous.
Add grounded hazelnuts and flour and mix everything. Make a little effort to knead well or use the mixer.
Make a dough and let it rest in the refrigerator for about 30 minutes.
Make small balls about 8 grams each. You can also use a small ice cream scoop, melon baller or teaspoon measuring spoon. My kids and hubby helped me with this part, and they love teaspoon measuring spoon the best :).
Leave the balls to rest for about 30 minutes in the refrigerator, then bake for about 15-20 minutes in an oven at 320 F.
Each oven is different so be careful not to overbake cookies.
Wait for the cookies to cool down (super important). They’ll be very soft and need to harden before feeling.
Melt the chocolate in a microwave or a little pot on a stove (lowest temperature). Let the melted chocolate harden slightly.
Once the chocolate has hardened start to fill the cookies. Take one cookie and place a small amount of chocolate. Place another cookie on top and press them together. Store the cookies in an airtight container for 3-4 days.