Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 pcs.

Italian Baci di Dama (Lady's Kisses) are delicious nut sandwich cookies with a chocolate center. They originate from Piedmont, Italy, a region rich in hazelnuts and producing much of Italy's chocolate. So it's no surprise that these crumbly, melt-in-your-mouth cookies are baked primarily with this delicious nut. To make the cookies, mix the dough with a cup of ground hazelnuts and bake into small circles. Once they've cooled, sandwich them together with chocolate spread. Nutella is a good choice; its chocolate-nut flavor perfectly complements the cookies.

Ingredients:

• 1.5 cups of flour
• 1 and 1/4 cups powdered sugar
• 1 cup ground hazelnuts, peeled
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 220 g butter, chilled and diced
• 0.5 cup chocolate-hazelnut spread, such as Nutella

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, powdered sugar, hazelnuts, butter, chocolate-nut butter

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Preparation:

Step 1
• In a food processor, combine the flour, powdered sugar, ground hazelnuts, baking powder, and salt. Add the cold butter all at once and continue blending until evenly combined.
Step 2
• Place the dough on a piece of plastic wrap and flatten it to about 2.5 cm thick, then wrap it and refrigerate until firm, about 30 minutes.
Step 3
• Preheat oven to 160°C. Line 2 baking sheets with parchment paper or silicone baking mats.
Step 4
• Pinch off teaspoon-sized amounts of dough and form small balls, then place them on the prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake until completely dry, rotating the baking sheets halfway through baking, 13-15 minutes. Cool the cookies undisturbed (they are fragile) on a wire rack.
Step 5
• Once the cookies have cooled, flip them over and spread them with chocolate spread. Then sandwich two cookies together. Store in an airtight container for up to 1 week.

Votes: 2

Author of the recipe - Allison Robicelli is a baker and food writer.