Baci di Dama Cookies

Baci di dama often find their way onto my Christmas cookie platter, but really they are great for any time of year. The name means “lady’s kiss,” and are two hazelnut cookies sandwiched together with bittersweet chocolate. For those wishing to adjust, you may substitute rice flour for all-purpose to make them gluten free. If your grocer does not cary hazelnut flour, you may use almond flour instead.

Baci di Dama Cookies

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 1 hour
Baci di dama often find their way onto my Christmas cookie platter, but really they are great for any time of year. The name means "lady's kiss," and are two hazelnut cookies sandwiched together with bittersweet chocolate. For those wishing to adjust, you may substitute rice flour for all-purpose to make them gluten free. If your grocer does not cary hazelnut flour, you may use almond flour instead.
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Course Dessert
Servings 18 Cookies

Ingredients
 

  • 1 cup hazelnut flour
  • 3/4 cup (90 grams) all-purpose flour
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ½ cup (100 grams) sugar
  • pinch of salt
  • 4 ounces bittersweet chocolate for filling

Instructions
 

  • Combine the hazelnut flour, all-purpose flour, sugar and salt in a food processor. Pulse a few times to combine. Add the softened butter and process until the dough comes together and is the flour is fully hydrated by the butter. Divide the dough into four parts, and roll each into a log about ½ inch thick. Wrap each log in plastic, then pop in the freezer for 15 minutes, or refrigerate for two hours.
  • Preheat the oven to 325 and line two cookie sheets with parchment paper.
  • Cut the dough into equal sizes, and roll into balls about the size of a large marble. Place on the cookie sheets, about 2 inches apart, and bake for 12-14 minutes.
  • Let the cookies cool completely.
  • Melt the chocolate in a double boiler, or in short 15-20 increments in the microwave, stirring between each, until just melted. Spread a bit of chocolate on the flat side of one of the cookies and make a sandwich with another cookie. Repeat until all the cookies are used. Refrigerate until the chocolate is set.
  • Cookies keep at room temperature for a week.
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