Christmas cookies are a must in my family. Every year my mum and I bake tons of cookies for friends, collegues and relatives: we make a variety of Italian and German cookies and back them in cute jars. Unfortunately sometimes there is just no time to bake 5 different varieties of cookies (thank you end of term exams!). Baci di Dama are a perfect solution for a last minute home-made Christmas gift: their are easy to make, delicous and the cutest! They are originally from the region of Piemonte in Northern Italy and are made with almonds ans dark chocolate. However this recipe uses milk chocolate and hazelnut instead (you can swap for any kind of chocolate for fun)! The dough is better when chilled overnight but one hour can be enugh if you are in a hurry!
Recipe
- 1 stick butter (at room temperature)
- 1/2 cup caster sugar
- 1 cup + 2 tbsp all-purpose flour
- 1 scant cup hazelnut meal
- 1 egg yolk
- 1 tsp vanilla powder
- 1 pinch salt
- 2 cups milk chocolate (chopped)
Instructions
- Combine the flour, hazelnut meal and salt in a small bowl
- Beat the butter, sugar and vanilla in a bowl of a stand mixer
- Gradually add the flour mixture
- Add the yolk and mix until perfectly compined
- transfer the dough to a flowered surface and shape it into a bowl
- Film the dough and let it rest in the fridge for one night
- Preheat the oven to 350 F and line a baking sheet with baking paper
- Remove the dough from the fridge and let it rest for 30 minutes
- Shape the dough into 1 tsp small dowl of dough and place them on the baking sheet (leave 1.5 inches between each bowl)
- Bake for 10-15 minutes or until golden on the edges, let the cookies cool down completely
- Melt the chocolate in a double boiler or in he microwave (make sure not to burn it!)
- Fill the cookies with a teaspoon or a piping bag, sandwich 2 cookies together and chill everyting for 30 minutes to let the chocolate crystallize
About Margherita Tonolini
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