A favorite treat in Italy, these decadent chocolate-hazelnut sandwich cookies translate to “lady’s kisses.”
Nobody knows exactly why, but we do know that they are delicate and irresistible: just one leaves you wanting more.
Yield: 50 sandwich cookies
- 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened
- 1 cup sugar
- 2 cups unbleached all-purpose flour
- 2 cups plus 2 tablespoons hazelnut flour
- 50 whole hazelnuts
- ¼ cup gianduja (chocolate-hazelnut spread)
In a stand mixer fitted with the paddle attachment, beat the butter and sugar. Add the flours about ½ cup at a time, beating to incorporate between additions. Refrigerate the dough until it is very firm, at least 8 hours.
Preheat the oven to 275°F. Line 2 baking sheets with parchment paper, and set aside.
Roll the chilled dough into ropes about ½ inch in diameter. Cut the ropes into ½-inch pieces. Roll each piece between the palms of your hands to shape it into a round sphere, and transfer to the prepared baking pans. Leave at least 1 inch between them on all sides.
Bake the cookies in the oven, switching the pans top to bottom and back to front about halfway through, until lightly golden, about 10 minutes. The spheres will flatten on the bottom. Let the cookies cool completely on the pans.
When the cookies are cool, make a sandwich cookie by spreading about ¼ teaspoon of the gianduja spread on the flat side of one cookie, and gently pressing the flat side of another cookie against it. Top with a small dollop of gianduja and a whole hazelnut. Repeat with the remaining ingredients.
For best results, share these Baci di Dama hazelnut cookies with your loved one immediately.
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