Baci Di Dama Recipes

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BACI DI DAMA



Baci di Dama image

The history of these cookies is vague, but it's easy to see where they got their name, which is Italian for "Lady's Kisses". Who wouldn't want to kiss the person who gave them two splendid hazelnut butter cookies, held together with a rich dollop of Nutella?

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 2 dozen cookies

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 1/4 cups confectioners' sugar
1 cup ground skinned hazelnuts
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, cold and cubed
1/2 cup chocolate hazelnut spread, such as Nutella

Steps:

  • In a food processor, pulse together the flour, confectioners' sugar, ground hazelnuts, baking powder and salt until completely combined. Add the cold butter all at once, and continue to pulse until it comes together.
  • Place the dough onto a sheet of plastic wrap and flatten to about 1 inch, then wrap well and refrigerate until firm, about 30 minutes.
  • Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Pinch off teaspoon-sized pieces of dough and roll into small balls, then transfer to the prepared cookie sheets, spacing them 2 inches apart. Bake, rotating the cookie sheets halfway through, until dry to the touch, 13 to 15 minutes. Let cool undisturbed (the cookies are fragile) on the cookie sheets on a rack.
  • Once cool, spread the chocolate hazelnut spread on the bottoms of the cookies and sandwich them together. Store in an airtight container for up to 1 week.

MINI CHOCOLATE-FILLED COOKIES (BACI DI DAMA)



Mini Chocolate-Filled Cookies (Baci di Dama) image

Italian for "lady's kisses," these little sandwich cookies layered with dark chocolate are a perfect accompaniment to an after-dinner espresso.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes 32

Number Of Ingredients 8

1 stick unsalted butter, room temperature
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
2/3 cup almond flour
3/4 cup unbleached all-purpose flour
Pinch of kosher salt
2 ounces semi- or bittersweet chocolate, chopped (1/3 cup)

Steps:

  • Preheat oven to 350 degrees. Beat 7 tablespoons butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and zest, then both flours and salt; beat until a dough starts to form. Transfer to a work surface; knead until a firm dough forms, 1 minute.
  • Scoop 1 level teaspoon of dough; roll into a ball. Place on a rimmed baking sheet lined with parchment. Repeat with remaining dough, spacing balls 1 inch apart. Freeze until firm, 15 minutes.
  • Meanwhile, melt chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pan of simmering water. Let cool until thick and spreadable, 20 minutes.
  • Bake cookies until domed and light golden, about 16 minutes. Let cool completely, about 45 minutes. Spread 1/2 teaspoon chocolate mixture on flat side of one cookie; sandwich with flat side of a second. Repeat with remaining cookies. Let chocolate set before serving. Cookies can be stored in an airtight container at room temperature up to 3 days.

MINI CHESTNUT-FILLED CHOCOLATE COOKIES (BACI DI DAMA)



Mini Chestnut-Filled Chocolate Cookies (Baci di Dama) image

Known as lady's kisses in Italian, baci di dama are traditional cookies from the Piedmont region of Northwest Italy that are often made with hazelnuts. Martha uses roasted chestnuts instead, both in the rich chocolate batter and the creamy filling sandwiched in the middle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 50

Number Of Ingredients 13

1 cup roasted and peeled whole chestnuts (6 ounces)
1 3/4 cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling
3/4 cup confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
Pinch of kosher salt

Steps:

  • Cookies: Preheat oven to 325 degrees, with racks in upper and lower thirds.
  • In a food processor, pulse chestnuts until finely ground. Measure 1/2 cup tightly packed, then reserve remaining for filling. In a medium bowl, whisk together flour, cocoa, and salt. Whisk in 2 tablespoons water (mixture will be clumpy).
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, confectioners' sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup packed ground chestnuts and vanilla. Reduce speed to low and beat in flour mixture until just combined.
  • Place sanding sugar in a small shallow dish. Using a 1-teaspoon ice cream scoop, drop dough into one hand, then roll into a ball. Roll in sanding sugar to coat. Transfer to a parchment-lined baking sheet. Repeat process with remaining dough, spacing 1 inch apart.
  • Bake, rotating sheets halfway through, until cookies are puffed with slight cracking on top, 12 to 15 minutes. Transfer sheets to a wire rack and let cool completely.
  • Filling: Meanwhile, in an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, reserved 1/2 cup ground chestnuts, butter, vanilla, and salt on medium-high speed until light and fluffy, 3 to 5 minutes.
  • Spread 1/2 teaspoon filling onto bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best eaten the day they are made.

BACI DI DAMA



Baci di dama image

Nicknamed 'lady's kisses', these little Italian biscuits made with hazelnuts and chocolate are the perfect accompaniment to an after-dinner coffee

Provided by Elena Silcock

Categories     Snack, Treat

Time 35m

Yield Makes 16 biscuits

Number Of Ingredients 5

100g blanched hazelnuts , toasted
100g butter
100g caster sugar
100g flour (preferably '00' flour)
100g dark chocolate , broken into small pieces

Steps:

  • Blitz the hazelnuts to fine crumbs, but be careful not to over-blitz - you don't want them to become oily. Add the butter and sugar, and blitz again until really creamy, then tip the mixture into a bowl and sift in the flour. Mix with your hands, then chill in the fridge for an hour or until firm enough to roll.
  • Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking parchment. Tear off teaspoon-sized chunks of mixture and roll into balls, then place on the lined sheet around 2 cm apart. Bake for 15 mins until golden brown, then transfer to a wire rack to cool.
  • To make the filling, heat the chocolate in a bowl in the microwave, stirring every 10 secs until fully melted. Spread a small spoonful of chocolate on half the cooled biscuits. Leave to set for 15 mins then sandwich the remaining biscuits on top. Leave the baci di dama to set completely (put them in the fridge if the kitchen is warm). Serve with coffee.

Nutrition Facts : Calories 173 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium

BACI DI DAMA



Baci di Dama image

Baci di dama, or "lady's kisses" in Italian, are bite-size chocolate-and-nut cookies with a melted chocolate filling. This flourless variation substitutes almonds for the more common hazelnuts.

Yield makes about 1 1/2 dozen

Number Of Ingredients 6

2 large egg whites
1 cup sugar
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
6 1/4 ounces (1 1/2 cups) medium-finely ground blanched almonds
1/2 teaspoon solid vegetable shortening
4 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 325°F. Line a baking sheet with parchment.
  • Make cookies: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites form stiff peaks. Add the sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds; mix until completely blended. Batter should be quite thick and sticky.
  • Transfer to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.
  • Bake until slightly cracked, 15 to 17 minutes, rotating sheets halfway through. Let cool on sheets several minutes, then transfer to a rack to cool completely.
  • Make filling: In a small bowl, combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto flat side of a cookie; place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to a wire rack to set; repeat with remaining cookies. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

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BACI DI DAMA
This egg and gluten free recipe is based on a traditional Italian cookie, called Baci di Dama. The kisses are two delicate little, melt in your mouth hazelnut cookies that are sandwiched together with a dollop of Nutella. The name baci di dama means lady’s kisses, originating from their resemblance to two lips intent on giving a kiss. I roasted my hazelnuts and ribbed off the skins, …
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