Baci di Dama is Italian for lady’s kisses which is what this cookie is all about and originated from. Yes the cookie resemble a pouty looking lips and also they sandwiched together like kissing! Best thing about this cookie? Super easy to make, delicious and wonderful gift for your loved ones.
Divide dough into 3 equal pieces and roll each piece until it’s about 2cm in diameter. If it’s too long just cut the dough in half again. Uhmm the above picture… looks like XXX and/or yucky. Depend how you see it. LOL
Then chill the dough for 2-3 hours until firm. I took the shortcut way which is to freeze it about 10 minutes. Hehe
Preheat oven to 160oC.
The cookies can be stored for up to a week in an airtight container. I’ve yet to experiment its longest storing period because I (we) ate all within 3 days!
Like the Tahini Almond Cookies I make the other day, this one is highly addictive too.
I’m planning to make these for Chinese New Year.
To tell you how famous this cookie is with my household, even my dog is requesting for one every time I open the cookie jar but too bad he can’t eat it coz there’s chocolate in it.
1 1/4 cups (140g) hazelnuts, toasted and skinned
1 cup (140g) rice flour (or all-purpose flour)
3 1/2 ounces (100g) unsalted butter, at room temperature
1/2 cup (100g) sugar (I substituted it with vanilla sugar)
pinch of salt
2 ounces (55g) bittersweet or semisweet chocolate, chopped (I use chocolate chips)
If using all-purpose flour, do sift it. Rice flour is highly recommended because it will yield a crispy texture.
1. Toast the hazelnuts in a 325oF (160oC) for 10 to 15 minutes, until they’re a deep golden brown color and the skins are peeling away. Remove from the oven and as soon as they’re cool enough to handle, rub the hazelnuts in a tea towel (or if they’re not too hot, with your hands), until as much of the loose skins come off as possible. Let them cool completely before grinding them up.
2. Put the hazelnuts in the bowl of a food processor and pulse them until very fine; they should be the consistency of coarse polenta.
3. Transfer the ground nuts to a bowl and add the rice flour. Cut the butter into pieces then add the butter, sugar, and salt to the dry ingredients. Use your hands to mix all the ingredients together until the butter is dispersed and completely incorporated. The dough should be very smooth and hold together. If not, knead it until it does.
4. Divide the dough into three equal pieces and roll each piece until it’s 3/4-inch (2cm) round. Try to get them as smooth as possible, with no cracks. If the dough is too long to work with as you roll them out, you can cut the dough at the midway point and work with it in batches.
5. Chill the dough logs until firm on a small baking sheet or dinner plate lined with plastic wrap or parchment paper. (I placed ’em in the freezer for 10 mins for shortcut)
6. Preheat oven to 325oF (160oC) and line two baking sheets with parchment paper or silicone baking mats.
7. Working with one length of dough at a time, keeping the others in the refrigerator or freezer, cut off equal-sized pieces using a knife or pastry cutter. The ideal is 5 grams each, if working with a scale. The fastest way to do it is to cut one to the right weight, then hold that one alongside the logs and use it as a template to cut the others. Once you’ve cut a length of dough, roll the pieces into nice little balls and place them on the baking sheet, slightly spaced apart.
If you don’t have a scale, simply roll the dough to the size of a marble, trying to keep them as similar in size as possible.
8. Continue cutting the dough and rolling it into little balls. Bake the cookies for 10 to 14 minutes, rotating the baking sheets in the oven midway during cooking, until the tops are lightly golden brown. Let the cookies cool completely. (My oven perfect time is 12 minutes)
9. In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth. Put a chocolate chip-sized dollop of chocolate on the bottom of one cookie and take another cookie, and sandwich the two halves together.
10. Once filled, set the Baci di Dama sideways on a wire cooling rack until the chocolate is firm.