Baci di Dama are a typical Piedmontese pastry specialty, included in the national list of Traditional Food Products (PAT).
Although the paternity of Baci di Dama is attributed to Piedmont, they are highly appreciated and reproduced, albeit with some variations, in Liguria as well.
The specialty is called “Baci di Dama” because it consists of two semi-spheres of dough joined by dark chocolate, which in appearance resemble two lips engaged in a kiss.
The recipe for Baci di Dama is quick and easy.
Baci di Dama are delicious treats, great for breakfast, snack or any time of gluttony.
❤️ Why Nonna Loves This Recipe:
Nonna adores Baci di Dama because they represent simple ingredients turned into a luxurious delight.
They remind her of festive afternoons, sharing sweet moments with family over espresso.
Their bite-sized beauty and delicate crunch make them a staple in her cookie tin all year long! 🍪☕
⏰ Cooking Time:
| ⏳ | Time |
|---|---|
| Prep Time | 30 minutes + 1-2 hours resting |
| Cooking Time | 12-15 minutes |
| Total Time | About 2 hours 30 minutes |
| Servings | 12 people (Approx. 50 cookies) |
| Difficulty | Easy |
🛒 Ingredients:
- 1 ¾ cups (200g) all-purpose flour (00 flour)
- 1 ½ cups (200g) toasted almonds or hazelnuts
- 1 cup (200g) granulated sugar
- ¾ cup (200g) unsalted butter, softened
- 7 oz (200g) dark chocolate, chopped (for filling)
📝 Preparation Steps:
1️⃣ Soak almonds or hazelnuts briefly in warm water, peel off skins, and spread them on a parchment-lined tray. Toast in a preheated oven at 390°F (200°C) for about 10 minutes, flipping halfway. Let cool.
2️⃣ Using a food processor, grind the toasted nuts with half the sugar until finely powdered.
3️⃣ In a mixing bowl, combine the flour, the remaining sugar, butter cut into cubes, and the ground nut mixture. Work the dough until smooth and uniform.
4️⃣ Shape the dough into a log, wrap tightly with plastic wrap, and refrigerate for 1-2 hours.
5️⃣ Preheat oven to 320°F (160°C).
6️⃣ Cut small pieces from the dough and roll into balls slightly larger than hazelnuts. Flatten slightly on one side and place on lined baking sheets, leaving space between each.
7️⃣ Bake for 12-15 minutes, or until just lightly golden. Cool on a rack (they will harden as they cool).
8️⃣ Melt the dark chocolate using a double boiler or microwave until smooth and thick.
9️⃣ Spread a little chocolate on the flat side of half the cookies, then gently press another cookie on top to create the perfect Bacio di Dama.
🔟 Let the chocolate set before serving or storing.
🍽️ Nutritional Facts (Per Cookie Approx.):
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 9 g |
| Protein | 1.5 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Sugar | 5 g |
| Fiber | 1 g |
| Sodium | 10 mg |
💡 Tips & Tricks:
- 🥶 For firmer dough, chill longer; cold dough helps the cookies hold their shape.
- 🍯 Swap honey or maple syrup for sugar if you want a natural twist.
- 🌰 Use hazelnuts for a more traditional Piedmontese flavor.
- ❄️ Store in a tin container for up to a week; they also freeze beautifully!
- 🍫 Try white or milk chocolate for a different filling.
BACI DI DAMA COOKIES
Notes
Ingredients :
- 1 ¾ cups (200g) all-purpose flour (00 flour)
- 1 ½ cups (200g) toasted almonds or hazelnuts
- 1 cup (200g) granulated sugar
- ¾ cup (200g) unsalted butter, softened
- 7 oz (200g) dark chocolate, chopped (for filling)
📝 Preparation Steps:
1️⃣ Soak almonds or hazelnuts briefly in warm water, peel off skins, and spread them on a parchment-lined tray. Toast in a preheated oven at 390°F (200°C) for about 10 minutes, flipping halfway. Let cool. 2️⃣ Using a food processor, grind the toasted nuts with half the sugar until finely powdered. 3️⃣ In a mixing bowl, combine the flour, the remaining sugar, butter cut into cubes, and the ground nut mixture. Work the dough until smooth and uniform. 4️⃣ Shape the dough into a log, wrap tightly with plastic wrap, and refrigerate for 1-2 hours. 5️⃣ Preheat oven to 320°F (160°C). 6️⃣ Cut small pieces from the dough and roll into balls slightly larger than hazelnuts. Flatten slightly on one side and place on lined baking sheets, leaving space between each. 7️⃣ Bake for 12-15 minutes, or until just lightly golden. Cool on a rack (they will harden as they cool). 8️⃣ Melt the dark chocolate using a double boiler or microwave until smooth and thick. 9️⃣ Spread a little chocolate on the flat side of half the cookies, then gently press another cookie on top to create the perfect Bacio di Dama. 🔟 Let the chocolate set before serving or storing.
No Comments