Baci di Dama - Italian Hazelnut and Chocolate Biscuits
Baci di Dama are from the Piedmont region of Italy where my own family is from.
The name literally translates as “lady’s kisses”
How cute is that 💋?
If you love chocolate and nuts then you are going to love these melt in the mouth biscuity delights.
Enjoy with a nice cup of tea or coffee.
Mangia, mangia! 👩🏻🍳
Baci di Dama recipe:
100g hazelnuts - need to be roasted
100g unsalted butter - cubed and chilled
100g sugar
100g plain flour
50g dark chocolate for the filling
Makes about 20
1. Roast the hazelnuts in the oven at 180°C/gas mark 4 for about 10 mins. If they have shells remove them then blitz them until they are a finely chopped.
2. You can either do this by hand in a bowl or in a mixer - I did mine in a mixer. Add the nuts, flour, sugar and butter and mix together in a mixer or bowl until the dough forms together, will only take a few minutes. It will be soft and sticky but that is the correct texture so don’t add any more flour.
3. Divide the mixture in 4 and roll each piece into a sausage shape and chill in the fridge for up to 2 hours.
4. Prepare 2 large oven trays with parchment paper.
5. Take one piece of the dough from the fridge and keep the rest chilling until needed.
6. Take a small piece of dough which needs to be approx. 7-8 g each and rolled into a ball and placed on the tray making sure each is about 4cm apart as they will spread a little. Use up all the dough in the same manner.
7. Put both trays in the fridge again for another hour.
8. Preheat the oven to 150°C/gas mark 2 and bake for about 20-25 mins.
9. Remove from the oven and cool completely and avoid touching them until then as they are very delicate.
10. Melt the chocolate - I did mine in the microwave for about 1:20 mins. Let it cool slightly.
11. Fill one side of each biscuit with a blob of chocolate then stick another one on top to form a sandwich and leave the chocolate to firm up.
12. These biscuits are lovely with a cup of coffee/tea and will keep in a container for up to 5 days.
