Baci di Dama (Italian Hazelnut Cookies)

Make authentic Baci di Dama, traditional Italian hazelnut cookies with a rich chocolate filling. This easy recipe uses simple ingredients like roasted hazelnuts, butter, and vanilla to create crisp, melt-in-your-mouth sandwich cookies. Perfect for coffee pairing, holiday baking, or gifting. Follow clear instructions to bake these classic Italian cookies at home.

Ingredients

For the Cookies:

• 2 cups hazelnuts, roasted and skinned (240g)
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 4 Tbsp cornstarch
• 1/4 tsp salt
• 5 oz cold unsalted butter, cut into small pieces
• 2 tsp vanilla extract

For the Chocolate Filling:

• 1 cup semi-sweet chocolate chips

Instructions

Making the Cookies:

1. Line two baking sheets with parchment paper and set aside.
2. Pulse the hazelnuts in a food processor until finely ground, leaving a slight texture.
3. In a large mixing bowl, whisk together the ground hazelnuts, flour, sugar, cornstarch, and salt.
4. Add the cold, cubed butter and vanilla extract, then mix until a cohesive dough forms with no visible butter chunks.
5. Using a small ice cream scoop, portion the dough into 2-teaspoon-sized pieces and roll them into balls. You should have approximately 40 dough balls.
6. Place the cookie dough balls on the prepared baking sheets, spacing them about 1.5 inches apart. Lightly press down on each ball to flatten slightly.
7. Chill the cookies in the refrigerator for 1 hour. About 45 minutes into chilling, preheat the oven to 325°F (160°C).
8. Bake for 17-18 minutes, or until the tops are just beginning to brown.
9. Remove from the oven and allow to cool completely before assembling.

Assembling the Cookies:

1. In a microwave-safe bowl, melt the chocolate chips in 10-15 second intervals, stirring in between, until about half of them are melted (approximately 2 minutes). Stir until fully melted and smooth.
2. Spread 1 teaspoon of melted chocolate onto the flat side of one cookie and press another cookie on top to create a sandwich.
3. Let the cookies sit undisturbed for about 30 minutes to allow the chocolate to set.

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Tips

• If the dough is too soft to roll into balls, refrigerate it for 10-15 minutes before shaping.
• For extra flavor, lightly toast the hazelnuts before grinding them.
• Ensure the cookies are completely cool before adding the chocolate filling to prevent melting or spreading.
• Store cookies in an airtight container at room temperature for up to a week.

Variations and Substitutions

• Nut Options: Substitute almonds for hazelnuts for a different flavor profile.
• Chocolate Choices: Use dark, milk, or white chocolate for the filling instead of semi-sweet chocolate.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
• Size Variations: Make smaller or larger cookies by adjusting dough portions and baking time accordingly.

FAQs

Can I make the dough ahead of time? Yes! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, let it thaw slightly before shaping and baking.

Why did my cookies spread too much? The butter may have been too warm. Be sure to use cold butter and chill the shaped dough before baking.

Can I use store-bought hazelnut flour? Yes, but the texture may be finer. If using store-bought, consider toasting it lightly for enhanced flavor.

Serving Suggestions

• Pair these cookies with espresso or cappuccino for an authentic Italian treat.
• Serve as part of a dessert platter with biscotti and amaretti.
• Enjoy as a gift in decorative tins during holidays or special occasions.

Why You’ll Love This Recipe

• Authentic Italian Delight: Classic, nutty, and chocolatey flavors in every bite.
• Simple Ingredients: Uses pantry-friendly staples and easy-to-follow steps.
• Perfect for Any Occasion: Great for gatherings, gifting, or personal indulgence.
• Customizable: Easily adaptable with different nuts, chocolates, and sizes.

Enjoy making and savoring these delightful Baci di Dama cookies!