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Baci di Dama Recipe

Recipe by Pedro M. A. Neves

Baci di Dama, meaning "lady's kisses," are delicate Italian sandwich cookies from Piedmont filled with chocolate ganache between two hazelnut-cocoa rounds. These elegant treats feature a tender, crumbly texture and balance of toasted hazelnut flavor with rich dark chocolate. Perfect for special occasions or as a refined homemade gift.

Ingredients

• 125g (1 stick) unsalted butter, softened
• 75g (1/3 cup) granulated sugar
• 1 large egg yolk
• 150g (1 1/4 cups) all-purpose flour
• 50g (1/2 cup) finely ground roasted hazelnuts
• 25g (3 tablespoons) unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 100g (3.5 oz) dark chocolate (70% cacao), chopped
• 50ml (1/4 cup) heavy cream
• 15g (1 tablespoon) unsalted butter

Instructions

1. Cream together softened butter and sugar in a bowl until light and fluffy, approximately 3 minutes using an electric mixer on medium speed.

2. Add egg yolk and vanilla extract to the butter mixture and beat until fully incorporated, scraping down bowl sides as needed.

3. In a separate bowl, whisk together flour, ground hazelnuts, cocoa powder, and salt until evenly combined.

4. Fold dry ingredients into wet mixture using a rubber spatula until a soft, cohesive dough forms with no dry streaks visible.

5. Divide dough in half. Working with one portion at a time, roll dough between parchment paper into a thin sheet approximately 3mm thick, then refrigerate both portions for 15 minutes.

6. Using a small round piping tip (approximately 1cm diameter) or small spoon, pipe or scoop 48 small mounds onto parchment-lined baking sheets, spacing them 2cm apart.

7. Bake at 160°C (320°F) for 10-12 minutes until cookies are just set but still soft to the touch; they will harden as they cool.

8. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely, approximately 15 minutes.

9. Prepare chocolate ganache by heating heavy cream until steaming, then pour over chopped dark chocolate and allow to sit for 1 minute undisturbed.

10. Stir chocolate ganache until smooth and glossy, then let cool for 2-3 minutes until slightly thickened but still spreadable.

11. Pair cookies by size, then spread or pipe a small amount of ganache (approximately 1 teaspoon) onto the flat side of one cookie and press with a second cookie, flat side down, to create a sandwich.

Substitutions

• Replace hazelnuts with finely ground almonds or pistachios for a different nutty flavor profile
• Substitute cocoa powder with additional ground nuts (totaling 75g) for a nut-forward version without cocoa
• Use milk chocolate (35-40% cacao) instead of dark chocolate for a sweeter, less intense filling
• Replace heavy cream with coconut cream for a dairy-free ganache with subtle coconut undertone

Tips

• Chill dough portions separately if dough becomes warm and sticky; work quickly and keep one portion refrigerated while piping the other
• For uniform cookies, use a small ice cream scoop or piping bag fitted with a round tip to ensure consistent sizing and even baking
• Store finished cookies in an airtight container at room temperature for up to 5 days; ganache-filled sandwiches are best served at room temperature for optimal texture

Baci di Dama originated in Piedmont, northern Italy, and are traditionally made with the region's abundant hazelnuts. The name "lady's kisses" reflects the delicate, romantic nature of these petit fours, often served at formal occasions and Italian tea time.

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