Baci di Dama Cookies

Enjoy this Italian dessert consisting of two hazelnut cookies sandwiched together with chocolate ganache.

baci di dama cookies

Cookies (Baci di Dama)

Ingredients

  • 100 g (⅔ cup) hazelnuts, toasted
  • 1 large egg
  • 100 g (½ cup) butter
  • 125 g (1 cup) plain flour
  • 100 g (½ cup) caster sugar
  • 1 teaspoon baking powder

Directions

  1. Add the toasted hazelnuts to the Vitamix container and secure the lid. Select Variable 1, start the machine, and increase to Variable 8. Blend for 5 to 10 seconds until you have a hazelnut flour (if you blend too long, the mixture will turn into hazelnut butter). Scrape the flour from the sides of the container.
  2. Place all other cookie ingredients into the container with the hazelnut flour and pulse on Variable 6, using the tamper if needed, until all ingredients are well combined.
  3. Stop and scrape the sides of the container as needed.
  4. Roll dough onto a piece of plastic wrap, form into a ball, and let it rest in the refrigerator for at least 30 minutes.
  5. Make small balls about 1 teaspoon in size (3 cm) and press them slightly flat on one side, placing them on a parchment-lined baking tray.
  6. Bake at 325° F (160° Celsius) for 15 minutes. Allow to cool.
  7. Pipe the ganache on half of the cookies and top with the remaining halves, creating sandwich cookies.

Dark Chocolate Ganache

Ingredients

  • 500 g (3⅓ cup) dark chocolate chips
  • 360 ml (1½ cup) double cream

Directions

  1. Add chocolate chips to the Vitamix container and secure the lid. Select Variable 1, start the machine, and quickly increase speed to Variable 8.
  2. Chop chocolate for about 10 seconds.
  3. Bring the heavy cream just to a boil and allow to cool slightly. Add cream to the Vitamix container and secure the lid.
  4. Select Variable 1, start the machine, and increase to Variable 3, blending until all ingredients are incorporated and smooth (be careful not to over-blend and incorporate too much air). Transfer to a storage container and set aside to cool and firm up.