Toast the hazelnuts at 160 degrees C (320 degrees F) for 15 minutes, until golden brown and fragrant.
Remove the hazelnuts from the oven and rub them in a kitchen towel until the loose skins come off (don’t worry about skins that don’t come off).
Once completely cool, pulse the nuts in a food processor until they resemble sand.
Transfer the hazelnuts to a bowl, add the flour, butter, and sugar.
Mix all the ingredients together until the butter is evenly dispersed, and the dough is smooth.
Divide the dough into 4 pieces and roll each piece into a log. Chill the logs on a baking sheet for 1 hour.
Cut off equal-sized pieces (more or less weighing 8 grams each) and roll them into tiny balls between the palms of your hands. Work with one log of dough at a time, leaving the others in the fridge, so they stay cold.
Place the balls on a baking sheet covered with parchment paper, slightly spaced apart. Put the baking sheet in the fridge for 1 hour.
Bake the baci di dama for 15 minutes at 160 degrees C (320 degrees F ), until they are set to the touch and lightly golden.
Let the cookies cool completely before filling
In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth. Let it cool for a few minutes until it thickens slightly.
Put a dollop of chocolate on one cookie and place another one on top.
Once filled, put the baci di dama on a cooling wire rack until the chocolate is firm.
Store in an airtight container for up to 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (150g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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