Baci Di Dama (Chocolate-Filled Hazelnut Cookies)

Dessert

Baci Di Dama (Chocolate-Filled Hazelnut Cookies)

Name: Baci Di Dama (Chocolate-Filled Hazelnut Cookies)
Cook time: 12 min
Total time: 12 min
Yield: 45 servings
Cuisine: Italian
Ingredients: 1 Mexican Wedding Cakes; 3 ounces (85g) bittersweet chocolate, finely chopped

Cuisine:Italian

Course:Dessert

0s prep 12m cook 12m ready

About 45 sandwich cookies These “ladies’ kisses” are perfect, tiny Italian treats that melt in your mouth. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

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Ingredients

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1 Mexican Wedding Cakes (opens in new tab) Mexican Wedding Cakes
- 2 sticks (8 oz or 230g) unsalted butter, softened
- ½ cup (50g) powdered sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 cup pecans, toasted cooled, and finely ground in a food processor
- 2 cups (250g) all-purpose flour
- ¾ cup powdered sugar
Sub-recipe steps
1. Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended: 2 sticks (8 oz or 230g) unsalted butter, softened; ½ cup (50g) powdered sugar; 2 teaspoons vanilla; ¼ teaspoon salt
2. Stir in: 1 cup pecans, toasted cooled, and finely ground in a food processor
3. Stir in until well blended: 2 cups (250g) all-purpose flour
4. Shape into 1-inch balls and arrange about 1 ¼ inches apart on the prepared baking sheets. Bake until the cookies are lightly browned, 12 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Roll the cooled cookies in: ¾ cup powdered sugar
3 ounces (85g) bittersweet chocolate, finely chopped

Let's Cook

Step 1.

Using roasted and skinned hazelnuts instead of pecans, prepare the dough for: Mexican Wedding Cakes
Step 2.

Using level teaspoons of dough, shape the dough into balls, place about 1 inch apart on the prepared baking sheets and bake until light golden brown on the bottom, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Do not roll in powdered sugar. Melt gently in a double boiler (or a heatproof bowl set over a pan of barely simmering water): 3 ounces (85g) bittersweet chocolate, finely chopped
Step 3.

Allow the chocolate to cool slightly so it is thick but still liquid. Spoon a tiny dollop of chocolate onto the underside of half of the cookies, then top with a second cookie to sandwich the chocolate filling. Place the cookies on their sides and let the chocolate set. Store the cookies in an airtight container at room temperature for up to 1 week.

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