How can I get the perfect texture for Baci di Dama cookies?

To achieve the signature crisp and crumbly texture, use well-chilled butter when mixing the dough and chill the shaped dough again before baking. This prevents the cookies from spreading or cracking. Baking at 350°F while rotating the pans halfway through ensures even cooking. Avoid overmixing once the flour is added to keep the cookies tender.

Can I make Baci di Dama cookies gluten-free?

Yes, you can substitute all-purpose flour and cornstarch with an equal amount of rice flour or a gluten-free blend. This swap maintains the cookie’s delicate texture while making the recipe safe for gluten-sensitive diets. Be sure to chill the dough thoroughly to prevent spreading.

What’s the best chocolate to use for filling Baci di Dama?

Semi-sweet or bittersweet chocolate with 60-70% cacao is ideal for the filling, balancing sweetness and rich hazelnut flavor. Milk chocolate tends to be too sweet, while very dark chocolate can taste bitter. Melt the chocolate smoothly and spread between the cooled cookie halves for a perfect sandwich.

How do I roast and peel hazelnuts for Baci di Dama cookies?

Roast hazelnuts at 325°F for 12-15 minutes, stirring occasionally. Once cooled, place them in a sealed bag and rub vigorously to remove the skins. Shaking the bag helps separate loose skins from the nuts. Removing skins prevents bitterness and enhances the cookies' nutty flavor.

Can I use Nutella instead of melted chocolate for Baci di Dama filling?

Nutella is a popular substitute but tends to be softer and less firm when chilled. It provides a creamy texture and sweeter taste compared to melted chocolate. Use less Nutella than melted chocolate to avoid filling overflow, and chill the sandwich cookies well before serving to help it set.

Baci Di Dama Cookie Recipe With Chocolate And Hazelnuts

Ingredients

– 2 cups roasted, skinned hazelnuts (about 240g)

– 1 cup all-purpose flour (120g)

– 2/3 cup granulated sugar (approx. 135g) or 3/4 cup powdered sugar (about 85g)

– 4 tablespoons cornstarch (optional)

– 1/4 teaspoon salt

– 5 ounces (approximately 140g) cold unsalted butter, cut into small pieces

– 2 teaspoons vanilla extract (or substitute with dark rum for variation)

– 1 cup chocolate chips or about 4 ounces (113g) semi-sweet or bittersweet chocolate, melted

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Instructions

1-Roast Hazelnuts: Heat oven to 325-350°F (163-177°C). Roast 2 cups of hazelnuts for 10-15 minutes until fragrant. Rub with a towel to remove most skins.

2-Grind Nuts: Pulse roasted hazelnuts in a food processor until finely ground with some texture or finely powdered according to preference.

3-Combine Dry Ingredients: In a bowl, mix ground hazelnuts, 1 cup flour, sugar (granulated or powdered), cornstarch, and salt.

4-Add Butter and Flavoring: Incorporate cold butter cubes and 2 teaspoons vanilla extract (or dark rum), mixing until dough clumps with no large butter pieces. Soften butter or add water if dough is too dry.

5-Chill Dough: Refrigerate for 20 minutes to 1 hour to improve texture and control spreading.

6-Shape Cookies: Portion dough into small balls (~2 teaspoons), arrange on parchment-lined sheets 1-1.5 inches apart, and flatten slightly.

7-Bake: Bake at 320°F (160°C) for 15-18 minutes until golden and crisp.

8-Cool: Cool cookies on wire racks completely before filling.

9-Prepare Filling: Melt 1 cup chocolate chips or 113 g chopped chocolate in a double boiler or microwave until smooth.

10-Assemble: Spread about 1 teaspoon melted chocolate on one cookie; sandwich with another. Chill briefly if needed for setting.

Last Step:

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Notes

🧊 Use well-chilled butter and chill dough before baking to maintain cookie shape and prevent spreading.
🌰 Roasting hazelnuts intensifies their flavor; leaving a bit of skin on can add rustic texture.
🍪 For gluten-free options, substitute all-purpose flour and cornstarch with rice flour.

Author: Brandi Oshea
Prep Time: 15-20 minutes
Chilling Time: 20-60 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 60-117
Sugar: 2.8-5g
Sodium: 12-15mg
Fat: 4.4-8g
Saturated Fat: 1.9-3g
Carbohydrates: 5.5-9g
Fiber: 0.5-1g
Protein: 0.8-1g
Cholesterol: 5-7mg