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baci di dama

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Baci di dama cookies are irresistible with delicious eggless dough and rich dark chocolate which stick together two small cookie domes. Baci di dama are also easy to make!

Baci di dama

Italians are famous for delicious cookies and baci di dama are among the most iconic ones. These elegant cookies from Piedmont in Italy's north are just what you'd expect from cookies - sweet and delicate.

You will find them in Italy often packaged in beautiful tins and boxes for giving as gifts around Christmas. Baci di dama literally means "lady's kisses" as they look like two lips holding together a chocolate kiss.

Baci di dama cookies are one of our favourite cookies as they are so irresistible, just one leaves you wanting more and no wonder that they are among the most popular cookies in Italy. 

why you'll love baci di dama

Amazing combination of rich dark chocolate and nuts

They are incredibly easy to make at home, with a simple eggless dough made with finely ground nuts and rich dark chocolate which stick together two small cookie domes.

Just follow our step-by-step recipe and have fun while making baci di dama cookies. This recipe uses a combination of hazelnuts and almonds, both toasted to intensify the flavour, which pairs well with rich dark chocolate.

Baci di dama

how to make baci di dama

Prepare hazelnuts and almonds

Making baci di dama start with toasting hazelnuts and almond in the oven. First toast hazelnuts in the oven until golden brown. Take them from the oven, rub in a kitchen towel so the skin comes off.

You don't need to be perfect, but the skins will add a bit of flecked colour to the cookies, which is lovely. Toast the almond also in the oven until lightly brown and fragrant. Leave both nuts to cool then grind them finely in a food processor or using a nut grinder.

Use almonds, hazelnuts or a combination of these two depending on your taste.

Toasted hazelnuts

MAKING THE DOUGH: Place the nuts in a medium bowl and combine with flour and sugar. Add cubed butter and rub into the dry ingredients until you get a crumbs. Form a compact dough then wrap it in cling film and leave in the fridge for about 1 hour. If the dough is too crumbly add ice-cold water (start with 1 teaspoon).

FORMING & BAKING COOKIES: Take the dough and cut off small pieces and roll them into balls between the palms of your hands. Place the balls on prepared baking tray, leaving some space between them as they will spread during baking.

Bake the cookies for about 13 - 15 minutes. The cookies will be very lightly baked and extremely fragile at this point so let them cool completely before touching them. Once cooled, they harden enough to handle.

Bake the cookies at low temperature and be sure not to overbake them (the bottom should be light brown). Don't touch the cookies until they are completely cool as they are very fragile.

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Baci di dama

MAKING CHOCOLATE GANACHE: Break the chocolate and place together with butter in a heatproof bowl, over a saucepan of simmering water. Stir until completely smooth and melted. Leave to cool for a few minutes. To speed up the hardening of the chocolate, place the cookies in the fridge for about 20 minutes. 

For the chocolate ganache, use a quality dark chocolate with a minimum of 70% cocoa for an intense chocolate flavour.

ASSEMBLING COOKIES: Place half a teaspoon of chocolate ganache onto the flat side of one cookie and place another cookie on top. Place the cookies on a wire cooling rack until the chocolate is firm.

Baci di dama

Storing baci di dama

Store baci di dama cookies in an airtight container for up to 1 week.

Looking For More Cookie Recipes?

For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of other Italian cookies, too.


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Baci di Dama
Recipe

MAKES: 20 cookies
COOKS IN: 1 hour 40 minutes plus cooling time
LEVEL: Moderate

INGREDIENTS

For the cookies

For the chocolate ganache

METHOD

  1. FOR THE COOKIES, first toast the hazelnuts in the oven at 160°C (320°F) for about 10 - 12 minutes or until golden brown. Remove from the oven and rub them in a kitchen towel until the skin comes off. Toast the almonds in the same way. Cool both nuts completely and grind them finely in a food processor

  2. Lower the oven temperature to 140°C (284°F). Line the baking tray with baking paper.

  3. Transfer the nuts into a medium bowl and combine with the flour and sugar. Add butter and rub it into the dry ingredients until you have a mixture resembling breadcrumbs. Form a compact dough, wrap in cling film and leave to rest in the fridge for about 1 hour.

  4. Remove the dough from the fridge and cut off small pieces and roll them into balls (2 cm in diameter) between the palms of your hands. Place the dough balls on the baking tray, making sure that there is enough space in between each one as they will spread during baking.

  5. Bake for about 13 - 15 minutes. The cookies will be very lightly baked and extremely fragile at this point so let them cool completely before touching them. Once cooled, they harden enough to handle.

  6. FOR THE CHOCOLATE GANACHE, break the chocolate into small pieces and place with butter in a bowl set over a saucepan of simmering water. Stir gently until melted and completely smooth. Let it cool for a few minutes or until it becomes thicker. 

  7. Place half a teaspoon of chocolate ganache onto the flat side of one cookie and place another cookie on top. Place the cookies on a wire cooling rack until the chocolate is firm.

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