Print

Baci Di Dama Italian Cookies

Print Recipe

No reviews

Ingredients

Scale
  • 1 1/3 cups hazelnuts (200 grams)
  • 1 1/3 cups flour (200 grams)
  • 1 cup butter (200 grams), room temperature cut into chunks
  • 1 cup sugar (200 grams)
  • 7–8 ounces (200 grams) Wilbur Bud dark chocolates or similar size dark chocolates

Instructions

  1. Toast the hazelnuts on a skillet or in the oven, until the skins start falling of. Let them cool and remove skins (as much as you can). Toasting the hazelnuts really does make the flavor much better.
  2. Add hazelnuts to a food processor and pulse until fairly fine. Add the rest of the ingredients except chocolate. Pulse until well combined. Make sure there are no lumps of butter.
  3. Form into just slightly larger than marble size balls. These will seem tiny, but trust me. They get bigger when cooked and they are supposed to be bite-sized when assembled. Chill in fridge at least one hour. Since there’s no egg and no leavening agent, chilling the dough is very important.
  4. Preheat oven to 325F. Bake 10-12 minutes. They should smell really hazelnutty and look like tiny little cookies without being burnt. Remove from oven and let them cool about 15 minutes. (Do not touch until cool or they may crumble.) Turn oven down to 200F.
  5. Flip half the cookies over. Add a Wilbur Bud chocolate to one side of the cookie. Repeat until half of the flipped over cookies have chocolate on them. Return to 200F degree oven for another ~3-5 minutes just until the chocolate gets soft. Sandwich the other cookie on top.
  6. Let them cool again.

Find it online: https://wolffsapplehouse.com/baci-di-dama-italian-cookies/