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Baci di Dama (Hazelnut Cookies) – Classic Italian Chocolate Sandwich Cookies

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Baci di dama are delicate Italian sandwich cookies made with tender almond shortbread and a rich dark chocolate filling. These elegant, bite-sized treats have a buttery, nutty flavor and a melt-in-your-mouth texture, perfect for serving with coffee or gifting.

Ingredients

  • 1 ⅓ cups butter, softened but still firm, cubed
  • 1 ½ cups sugar
  • 3 cups almond flour
  • 2 ⅓ cups type 00 flour, sifted
  • 3 tbsp egg whites (about 1 large egg white)
  • 1 pinch fine salt
  • 2 ¼ cups dark chocolate, melted and slightly cooled

Instructions

  1. Prepare the shortbread dough by placing the softened, cubed butter and sugar in the bowl of a stand mixer fitted with a flat beater. Mix on low speed for a few seconds until combined.
  2. Add the almond flour and mix again on low speed until incorporated.
  3. In a small bowl, combine the egg whites and fine salt, stirring until the salt dissolves. Pour the mixture into the dough and mix until evenly combined.
  4. Turn off the mixer and add the sifted type 00 flour. Mix on low speed, occasionally scraping down the sides of the bowl with a spatula, until the flour is fully incorporated.
  5. Transfer the dough to a lightly floured work surface. Dust the top with a little flour and gently pat it together without kneading. Wrap tightly in plastic wrap and refrigerate for 2–3 hours.
  6. Once chilled, place the dough on a lightly floured surface. Using a rolling pin and pastry rulers, roll it into an even sheet approximately 1/2 inch (1 cm) thick.
  7. Trim the edges and cut the dough into strips approximately 1 inch (2 cm) wide. Cut across the strips to form small cubes weighing approximately 0.2 oz (4–5 g) each.
  8. Roll each cube gently between your palms to form a smooth ball. Arrange the balls on baking sheets lined with parchment paper, leaving space between them. The dough should make approximately 250 small balls.
  9. Preheat a conventional oven to 350°F (180°C). Bake the cookies for approximately 12 minutes, or until lightly golden. Bake in batches as necessary.
  10. Remove the cookies from the oven and allow them to cool completely on the baking sheets or a wire rack.
  11. Melt the dark chocolate gently and allow it to cool slightly until thickened but still pipeable. Transfer it to a parchment paper piping cone or a small piping bag.
  12. Turn half of the cooled cookie halves upside down, placing their flat sides facing upward. Pipe a small amount of dark chocolate onto the center of each.
  13. Place another cookie half on top, flat side down, and press gently to create a sandwich. Repeat until all the cookies are assembled.
  14. Allow the chocolate filling to set completely at room temperature before serving. If the room is too warm, briefly refrigerate the cookies until the chocolate firms up.

Notes

  • Traditional baci di dama are often prepared with hazelnut flour. For a more pronounced hazelnut flavor, replace some or all of the almond flour with finely ground toasted hazelnuts.
  • Use softened butter that is still firm rather than melted butter to maintain the proper shortbread texture.
  • Do not overmix or knead the dough, as this can make the cookies less tender.
  • Chilling the dough for 2–3 hours is essential for easier shaping and helps prevent excessive spreading during baking.
  • Keep the dough balls uniform in size so they bake evenly and pair neatly when assembled.
  • Allow the cookies to cool completely before adding the chocolate filling to prevent it from becoming too runny.
  • For the best texture, use good-quality dark chocolate with approximately 60–70% cocoa content.
  • If the chocolate is too liquid after melting, let it cool slightly before piping so it holds the cookie halves together.
  • Store the assembled cookies in an airtight container in a cool, dry place for up to 5–7 days. Refrigerate if the room temperature is warm.
  • Serve with espresso, cappuccino, tea, or hot chocolate for a classic Italian-style treat.
  • The recipe yields approximately 125 sandwich cookies, made from 250 individual cookie halves.
  • The stated 57-minute preparation and cooking time excludes the additional 2–3 hours required for chilling the dough and the time needed for cooling and setting the chocolate.

Nutrition

Find it online: https://yumfamilyrecipes.com/baci-di-dama-hazelnut-cookies-classic-italian-chocolate-sandwich-cookies/