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Baci di Dama, or “Lady’s Kisses,” are traditional Italian cookies made with a buttery hazelnut shortcrust and filled with rich chocolate cream. These bite-sized treats are nutty, delicate, and melt-in-your-mouth delicious.Perfect for pairing with coffee, tea, or as an elegant gift. The shells can be prepared in advance and frozen, then filled later with ganache or even Nutella for a quick version.
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Equipment
- Stand Mixer
- Baking Sheet
Ingredients
- 500 g All-purpose flour
- 500 g Hazelnut flour (toasted)
- 500 g Unsalted butter, softened
- 450 g Granulated sugar
- 60 g Egg yolks
- 1 pod Bourbon vanilla
- 4 g Salt
- 200 g Gianduja cream (or Nutella)
Instructions
- In a stand mixer, beat the softened butter with sugar, salt, and vanilla until combined, without whipping.
- Add the egg yolks and mix at low speed until incorporated.
- Add the all-purpose flour and hazelnut flour, mixing until just combined.
- Let the dough rest in the refrigerator for 12 hours. Shape into small balls and bake at 160°C (320°F) for about 20 minutes.
- Once cooled, sandwich two cookies together with gianduja cream or Nutella.
- For best flavor, serve the cookies the next day.
Notes
The baked cookie shells can be stored in the freezer at -18°C (-0.4°F) for up to 30 days in an airtight bag. You can also fill Baci di Dama with a rich Chocolate Ganache for a gourmet version!
Nutrition
Calories: 1935kcal | Carbohydrates: 175g | Protein: 24g | Fat: 131g | Saturated Fat: 56g | Cholesterol: 288mg | Sodium: 616mg | Potassium: 256mg | Fiber: 13g | Sugar: 96g | Vitamina A: 2227IU | Vitamina C: 4mg | Calcio: 198mg | Ferro: 10mg
2 comments about “Baci di Dama”
Buongiorno, ma quale tipo di zucchero?semolato, extrafine o a velo?grazie mille
Ciao Massimiliano,
quando non specificato, usa pure lo zucchero semolato
A presto!