If you’re a fan of Italian desserts, Baci di Dama, or “Lady’s Kisses,” will quickly become a favorite. These delightful cookies are a classic treat, known for their delicate texture and irresistible combination of hazelnuts and chocolate. Perfect for special occasions or a cozy afternoon snack, this recipe will guide you to make these sweet bites that melt in your mouth. Grab your apron, and let’s create some magic in the kitchen!
Steps
- Preheat your oven to 350°F, arranging the racks in the lower and upper thirds. Line two baking sheets with parchment paper and cut cold butter into cubes, placing it back in the fridge to keep cold.
- Spread hazelnuts on a baking sheet and roast for 10 minutes until they are browned and fragrant. Transfer the warm hazelnuts to a damp towel, wrap them, and rub vigorously to remove most of the skins.
- In a food processor, grind the hazelnuts with a portion of powdered sugar until finely processed. Add the remaining sugar, flour, and salt, and process until evenly mixed.
- Incorporate the cold butter cubes, vanilla extract, and lemon zest into the dry ingredients. Pulse until the mixture clumps into a cohesive dough.
- On a clean surface, divide the dough into four pieces and roll each into a log. Cut each log into small pieces, form them into balls, and space them evenly on the baking sheets.
- Bake the cookies for 8 minutes, then swap and rotate the pans. Continue baking until the edges are golden, then let them cool completely.
- Melt chopped chocolate in a microwave or over simmering water, stirring until smooth. Spread a small dollop on one cookie and sandwich with another.
- Allow the chocolate to set for at least 15 minutes before serving. Store the cookies in an airtight container at room temperature for up to a week.
Ingredients
- 1 cup (140g) hazelnuts
- 3/4 cup (85g) powdered sugar, divided
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon vanilla extract or dark rum
- 1 teaspoon lemon zest (about 1/2 lemon)
- 4 ounces (113g) semi-sweet or bittersweet chocolate (60 to 70% cacao), chopped
Nutritional Values
Calories: 3043.2kcal | Carbohydrates: 264g | Protein: 38.4g | Fat: 211.2g | Saturated Fat: 91.2g | Polyunsaturated Fat: 14.4g | Monounsaturated Fat: 91.2g | Trans Fat: 4.8g | Cholesterol: 249.6mg | Sodium: 609.6mg | Potassium: 1632mg | Fiber: 24g | Sugar: 134.4g | Vitamin A: 2918.4IU | Vitamin C: 0.96mg | Calcium: 259.2mg | Iron: 19.2mg
FAQ
- What is Baci di Dama?
- Baci di Dama, translating to “lady’s kisses,” are Italian cookies made from hazelnuts and sandwiched together with chocolate, offering a crispy, crumbly texture similar to shortbread.
- What ingredients are used in Baci di Dama?
- These cookies require a simple list of ingredients: hazelnuts, powdered sugar, all-purpose flour, unsalted butter, vanilla extract, lemon zest, and semi-sweet or bittersweet chocolate.
- How do you remove hazelnut skins for Baci di Dama?
- After roasting, hazelnut skins can be removed by wrapping them in a damp tea towel and rubbing vigorously. For complete removal, blanch the nuts in boiling water with baking soda before peeling.
- What chocolate is best for Baci di Dama?
- Semi-sweet or bittersweet chocolate with 60-70% cacao content is recommended for a balanced flavor that complements the hazelnuts without being overly sweet or bitter.
- Can I make Baci di Dama without a food processor?
- Yes, you can use a stand mixer or hand mixer with hazelnut flour as an alternative. Toast the nut flour, mix with room-temperature butter and other ingredients, then chill the dough before baking.
Tips
- Toast the Hazelnuts: Ensure you toast the hazelnuts before using them, as this step enhances their rich, buttery flavor and adds depth to the cookies. Skipping this step may result in a milder, less flavorful cookie.
- Use Powdered Sugar: Opt for powdered sugar rather than granulated to achieve a short, crumbly texture. The cornstarch in powdered sugar helps maintain the cookies’ tenderness and prevents them from spreading too much during baking.
- Choose the Right Chocolate: For the filling, select semi-sweet or bittersweet chocolate with 60 to 70 percent cacao. This choice balances the intense flavors of hazelnut without being overly sweet or bitter.
- Rubbing Hazelnut Skins: If you prefer a rustic look, use a tea towel to rub off the hazelnut skins after roasting. For a more polished appearance, consider blanching the hazelnuts before roasting to completely remove the skins.
Equipment
- Food Processor – Essential for grinding hazelnuts and mixing the dough efficiently.
- Baking Sheets – Good quality, non-stick baking sheets may be needed if not already owned.
- Parchment Paper – Useful for lining baking sheets to prevent sticking.
- Bench Scraper – Handy for dividing and shaping dough.
- Microwave-Safe Bowl – For melting chocolate, if not already available.
- Rubber Spatula – Useful for mixing and scraping the sides of bowls.
