Baci di Dama
A hazelnut lover's dream!
Equipment
- .5 TBSP Cookie Scoop
Ingredients
- 1 cup Roasted hazelnuts
- 1 cup AP Unbleached Flour
- 1/2 cup Unsalted butter, room temp
- 1/3 cup + 2 tbsp Confectioner's Sugar
- 1/4 tsp Salt
- 1 tbsp Cornstarch
- 2 tbsp Frangelico Liquor Can sub with hazelnut extract
- 1 tsp Vanilla Extract
- 4 oz Semi sweet chocolate
- 1 tsp Coconut oil
Instructions
Roast the Hazelnuts
- Preheat the oven to 325°F. Place the hazelnuts onto a baking sheet. Roast in the oven for five minutes or until you smell the fragrance of the nuts. Do not leave them in too long, they will burn and taste bitter. Set them aside to cool.
Dough
- Preheat the oven to 350°F.
- Into the bowl of a stand mixer, add flour, hazelnuts, confectioners, sugar, cornstarch and salt. Mix to combine.
- Add in room temperature butter along with Frangelico and vanilla extract. With the paddle attachment, mix the until a dough comes together.
- Using a .5 tablespoon cookie scoop, scoop out your cookies onto a parchment lined baking sheet. Roll each cookie in your hand to smooth it out. Place in the refrigerator for 30 minutes.
- Bake for 16 to 18 minutes. The cookie should be slightly golden underneath.
- place the cookies on a wire rack to cool.
- In the meantime, melt the chocolate. Place the chocolate in a microwave safe bowl with coconut oil. Microwave for 30 seconds at a time until the chocolate is melted and smooth. Allow the chocolate to cool it room temperature and thicken up a bit. If the chocolate is too liquidy, it will drip out of the cookie when you try to assemble.
Assembly
- Take one cookie and using a teaspoon add some chocolate onto the bottom. Then take another cookie and stick them together. Place them onto parchment line baking sheet to set. You can either place them in the refrigerator to sit or in a cold room.
- Store in a sealed container and enjoy! These can also be frozen if you would like to make them ahead of time.