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BACI DI DAMA
Desserts

BACI DI DAMA

BACI DI DAMA

Translates to "ladies’ kisses," these cookies are from the town of Tortona in Piedmont, where hazelnuts are abundant. As if the roasted hazelnuts weren't enough, we're filling them with our rich hazelnut cocoa spread. Get ready for crunchy and melt-in-your-mouth textures. Get also ready to have more than just one.

Preparation 15 min
Cooking time 15-18 min
Portions 40

Ingredients

Preparation

  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a food processor, process the hazelnuts until they are of a flour-like consistency.
  3. In a large bowl, add the ground hazelnuts, flour, sugar, corn starch, and salt. Mix well.
  4. Add the butter and vanilla extract to the dry ingredients. Knead to form a smooth and even dough.
  5. Using a small scoop or spoon, divide the dough into 2 teaspoon-sized portions. Roll each into a ball. Set the cookies on the baking sheets, 1½ inches apart. Flatten each ball gently with the palm of your hand.
  6. Refrigerate the cookies for about 1 hour.
  7. Set the baking rack in the centre position and preheat the oven to 325 °F. 
  8. Remove the cookies from the refrigerator and bake for 15 to 18 minutes, or until slightly brown on top. Remove from the oven and let cool completely.
  9. Spread about 1 teaspoon of the spread on the bottom of a cookie. Place another cookie on top and press gently, forming a sandwich. Repeat with the remaining cookies.
  10. Plate and serve.
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