Description
Baci di Dama are classic Italian sandwich cookies made with a tender almond flour dough and a rich dark chocolate filling. These delicate treats are baked to golden perfection and then paired together with melted chocolate, offering a perfect balance of nutty flavor and sweet indulgence. Ideal for sharing or enjoying with a cup of coffee.
Ingredients
Cookie Dough
- Almond flour: 200 grams (about 2 cups)
- Unsalted butter: 100 grams (about 1/2 cup), softened
- Granulated sugar: 100 grams (about 1/2 cup)
- Vanilla extract: 1 teaspoon
- Pinch of salt: A small amount
Filling
- Dark chocolate: 100 grams (about 3.5 ounces), for filling
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it is hot and ready for baking the cookies.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps achieve a tender cookie texture.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt to enhance the flavor of the dough.
- Incorporate Almond Flour: Gradually add the almond flour to the mixture and stir until a soft dough forms, ensuring it is well combined but not overworked.
- Shape Dough Balls: Roll small portions of dough, about 15 grams each, into smooth balls and place them spaced evenly on a baking sheet lined with parchment paper.
- Bake Cookies: Bake for 12-15 minutes or until the cookies are golden brown around the edges, checking to avoid over-baking.
- Cool Cookies: Let the cookies cool on the baking sheet for approximately 5 minutes to firm up before handling.
- Melt Chocolate: Melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring often to prevent burning.
- Assemble Sandwich Cookies: Spread a small amount of melted dark chocolate on the flat side of one cookie, then sandwich it with another cookie to form the classic Baci di Dama pair.
- Set Filling: Allow the chocolate to set completely at room temperature before serving, ensuring the cookies hold together well.
Notes
- Use almond flour for authentic texture and flavor; finely ground almonds work best.
- Let the cookies cool well before assembling to prevent melting the chocolate excessively.
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For a glossy chocolate finish, temper the chocolate before spreading.
- You can substitute dark chocolate with milk or hazelnut chocolate for variation.
