Baci Di Dama Cookies (Italian Hazelnut Cookies) - Gluten Free Alchemist 04.12.2023.

, 07:57

Baci Di Dama Cookies

(Italian Hazelnut Cookies)
Deliciously Italian authentic hazelnut Baci Di Dama Cookies
(Lady's Kisses), but made gluten free. Optional Dairy Free/Vegan
recipe.

Prep Time Cook Time chill time Total Time

45 mins 15 mins 3 hrs 4 hrs
5 from 3 votes

Course: Afternoon Tea, Biscuits & Cookies, Sweet Treats

Cuisine: Gluten Free, Italian, optional dairy free
Keyword: biscuits, chocolate, cookies, hazelnut, travel-inspired Servings: 30
Calories per serving: 103.9kcal
Author: Gluten Free Alchemist - Kate Dowse (slightly adapted from a recipe from La Cucina
Di Teresa)

Key equipment
Kitchen scales
grinder/blender
large mixing bowl
wooden/silicone spoon
sharp knife
baking trays
baking paper
fridge/freezer
Oven
wire rack
glass/heatproof bowl
microwave or hob and saucepan

Ingredients
140 g roasted hazelnuts de-skinned and ground (in a grinder/blender)
80 g glutinous rice flour Also known as 'Mochiko' or sticky rice flour. DO NOT substitute
with ordinary rice flour. If unable to obtain Mochiko, use tapioca starch as a substitute.

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Baci Di Dama Cookies (Italian Hazelnut Cookies) - Gluten Free Alchemist 04.12.2023., 07:57

60 g fine white rice flour

120 g unsalted butter or good dairy free alternative softened
100 g caster sugar
pinch fine sea salt
80 g dark chocolate good quality (dairy free as required)

Instructions
1. Mix the ground hazelnuts and flours together in a large bowl.
2. Cut the butter into small pieces and add to the flour with the sugar and salt.
3. Use hands or a firm spoon to mix the ingredients together and knead until you have a
smooth dough.
4. Divide the dough into small pieces (I weighed mine at about 8g each) and bring together
into rough ball shapes. The dough will be too soft to get perfect balls at this stage, but you
want about 30 equal-sized, compact ‘lumps’.
5. Place the lumps of dough on a lined baking tray and either chill in the fridge for 2 to 3
hours or in the freezer for about 15 minutes to harden.
6. Pre-heat the oven to 170 C/325 F/Gas 3.
7. When fully chilled, take each lump of dough and gently roll into an even ball in your hands.
8. Place on a lined baking sheet with a small space between each. If the dough becomes too
soft to roll, place back in the fridge/freezer to re-harden.
9. Re-chill the dough-balls for about 30 minutes before baking.
10. Bake in the oven for about 15 minutes, swapping the baking trays round part way through
to ensure an even bake. They are done when the tops are just golden brown (be careful
not to over-bake).
11. Remove from the oven and cool completely on the baking trays.
12. When completely cold, melt the chocolate until smooth either in a small heat-proof bowl
over a pan of simmering water or in the microwave (medium setting – 30 second bursts –
stirring between each).
13. Carefully spoon a small, even blob of chocolate onto the centre of the flat side of one
biscuit and sandwich together with a second biscuit.
14. Continue this process until all the biscuits are sandwiched.
15. Stand each biscuit sandwich upright on a wire rack to allow the chocolate to set.

Notes
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Baci Di Dama Cookies (Italian Hazelnut Cookies) - Gluten Free Alchemist 04.12.2023., 07:57

* Note: nutritional information is an estimate & may vary according to portion size/ingredient
variants.

Nutrition
Calories: 103.9kcal | Carbohydrates: 9.1g | Protein: 1.2g | Fat: 7.3g | Saturated Fat: 2.9g | Trans
Fat: 0.1g | Cholesterol: 8.7mg | Sodium: 29.1mg | Potassium: 55.4mg | Fiber: 0.9g | Sugar: 4.2g |
Vitamin A: 101.9IU | Vitamin C: 0.3mg | Calcium: 8.7mg | Iron: 0.6mg

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© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any
part of this recipe on any other blog, on social media or in a publication without the express
permission of Gluten Free Alchemist

©2021 Gluten Free Alchemist

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