Baci di Dama | Chocolate Hazelnut Sandwich Biscuits

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

hazelnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Peanuts are often less expensive and provide a similar crunch.

sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Add 3/4 cup (100 grams) of blanched hazelnuts to a food processor.

Add half of the 3/4 cup (100 grams) flour mixture to the food processor with the hazelnuts.

Pulse until the hazelnuts are a fine meal, leaving a few larger bits for texture.

If using hazelnuts with skins, roast them in the oven for 10 to 15 minutes, then rub them in a bag or towel to remove skins.

In a bowl, combine the hazelnut meal and the remaining flour (3/4 cup total) with 1/2 cup (100 grams) of sugar.

Mix until mostly combined before adding the butter.

Add 1/2 cup (100 grams) of cubed cold butter to the mixture.

Use fingers to mix the butter into the flour until it forms a dough, or use a pastry cutter.

Pat the dough into a rectangular shape and chill for at least an hour or overnight.

After chilling, cut the dough into small pieces weighing 6 grams each.

Roll each piece into a ball and place on a parchment-lined baking sheet.

Preheat the oven to 160°C (320°F).

Bake the cookies for 15 to 18 minutes until they just start to get golden.

Let the cookies cool on the tray for a few minutes before transferring to a cooling rack.

Chop 100 grams of dark chocolate finely and place in a heatproof bowl.

Use a double boiler to melt the chocolate, stirring occasionally, or microwave in 30-second increments, stirring in between.

Once melted, let the chocolate cool to room temperature.

Match cookies by size and lay them out with round sides down.

Fill the cookies with melted chocolate, being careful not to overfill.

Place filled cookies on a cooling rack to let the chocolate firm up.

Store cookies in an airtight container for up to a week or freeze them for later.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens