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 are wonderful gift for your loved ones. Oh, it’s gluten free too.
Divide dough into 3 equal portions and roll them to 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.
Store the cookies 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 made 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
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 used chocolate chips)
Note: If using all-purpose flour, do sift it. Rice flour is highly recommended because it will yield a crispy texture.
1. Place toasted hazelnuts in the food processor and pulse until fine.
2. Put ground hazelnuts, rice flour, cubed butter, sugar and salt in a bowl. Mix the ingredients together by hand until completely incorporated. You should get a smooth dough that holds together. If not, give it a few kneads.
3. Portion the dough into three and roll them long to about 2cm diameter. You can always half the dough again if it’s too long.
4. Chill dough logs in the fridge until firm. Shortcut: I placed ’em in the freezer for 10 mins.
5. Preheat oven to 160oC and line baking tray with baking paper.
6. Remove dough logs from fridge and cut out to about 5g each. Roll ’em to small balls and place in baking tray.
7. Bake for around 10 to 14 minutes, or until lightly golden brown. Transfer cookies to cooling rack.
8. Melt chocolate in bain marie. Put about 1/2 teaspoon or more chocolate on the bottom of cookie and sandwich with another cookie.
9. Place Baci di Dama on cooling rack until the chocolate is set. Keep in an air-tight container.