Tiny hazelnut butter cookies joined with a neat layer of dark chocolate.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Baci di Dama
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 188 minutes: 35 hands-on, 60 chilling or resting, 18 whole-batch cooking and 75 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Tiny hazelnut butter cookies joined with a neat layer of dark chocolate.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix
- 1MixBeat butter and sugar briefly until smooth. Mix in flour, ground hazelnuts and salt just until a dough forms; avoid whipping in a lot of air.
Chill and shape
- 2Chill and shapeChill covered for 1 hour. Heat oven to 325°F (165°C), or 300°F (150°C) fan. Divide into 48 small balls, about 9 g each, and space 1 inch apart on two lined trays.
Bake
- 3BakeBake both trays for 15–18 minutes, exchanging positions halfway. The halves should be set and just golden underneath. Cool on the sheets 10 minutes, then on a rack 20 minutes.
Sandwich
- 4SandwichMelt the chocolate gently, then let it thicken slightly. Put a small dab on the flat side of half the cookies and pair with the remaining halves. Set for about 45 minutes.
Chef’s Science & Pro Tips
Ingredient science
Cool butter and chilled dough keep the small domes from flattening.
Technique & texture
Grind hazelnuts in short pulses so they do not turn into nut butter.
Finishing & serving
Let chocolate thicken before sandwiching to prevent sliding.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- Cool butter and chilled dough keep the small domes from flattening. Grind hazelnuts in short pulses so they do not turn into nut butter. Let chocolate thicken before sandwiching to prevent sliding. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Why do the cookies flatten?
Warm butter or dough and excessive creaming can cause spreading. Chill well.
Can I use almond flour?
Almonds produce a different but common variation; use the same weight.
How many does this make?
48 individual halves become 24 filled cookies.
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