gluten-free baci di dama

Gluten-free “Baci di Dama” (hazelnut cookies)

Baci di Dama (translates into “lady’s kisses”) are a typical Italian cookie with hazelnut flour. Delicious, crumbly little cookies made from buttery shortcrust pastry and hazelnut flour, which, once baked, are paired together with a layer of melted dark chocolate—just like two lips sealed in a sweet kiss, hence the name. These delicate, nutty cookies are the perfect treat to serve along with tea or coffee at the end of a dinner with friends.

The recipe for baci di dama isn’t difficult, but for guaranteed success, it’s essential to carefully follow a few key tips. The oven temperature must be exactly as indicated. Equally important is adhering to the dough’s chilling times, especially the hours in the fridge before baking. Skipping this step will cause the cookies to flatten, making it impossible to achieve their classic shape.

Gluten-free baci di dama: step by step process

Tips and storage:

As this recipe uses very few ingredients, it’s crucial that they are of high quality. The taste of the hazelnuts does most of the work here. Make sure the hazelnuts are toasted. If they aren’t, spread them on a baking sheet and toast for 10–15 minutes at 325°F (160°C), until they are a deep golden brown. Allow them to cool completely before grinding. The butter should also be of the best quality you can find. White sugar can be replaced by brown sugar, but the surface of the cookies could then present few little cracks.

I added 1 tsp of hazelnut butter to the chocolate filling, but this is optional and can be skipped.

Hazelnut flour can be replaced by almond flour, but in that case, the cookies will lose much of their distinctive taste.

These gluten-free “Baci di dama” cookies can be stored in an airtight container for up to a week.

Gluten-free Baci di Dama (hazelnut cookies)

5.0 from 1 vote
Course: DessertCuisine: ItalianDifficulty: Medium
Servings

25

cookies
Prep time

30

minutes
Cooking time

15

minutes
Resting Time

3

minutes

Delicious hazelnut chocolate sandwich cookies with toasted hazelnuts and rich chocolate filling.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 + ¼ cups hazelnuts, toasted and skinned (140 g)

  • 1 cup rice flour (140 g)

  • 3,5 oz unsalted butter, soft (100 g)

  • ½ cup white sugar (65 g)

  • 4 tbsp dark chocolate chips

  • 1 tsp hazelnut butter (optional)

  • pinch of salt

How to

  • Grind the hazelnuts with a food processor: pulse until they reach the consistency of coarse maize flour.
  • Transfer the ground nuts to a mixing bowl. Add the rice flour and the sugar. Cut the butter into pieces and add to the mixture along with a pinch of salt. Using your hands, mix everything together until the butter is fully incorporated, and the dough is smooth and holds together. If the dough is crumbly, knead it gently until it forms a cohesive mass. If necessary, add a small amount of water or melted butter to help the dough come together (max. 1 tbsp).
  • Divide the dough into three/four equal portions. Roll each portion into a log about 3/4-inch (2cm) in diameter. Try to smooth out any cracks in the dough. If the logs are too long to handle, cut them in half and work in batches. Place the dough logs on a baking sheet lined with plastic wrap or parchment paper, and chill until firm. You can refrigerate for 2-3 hours or speed things up by placing them in the freezer for 15 minutes.
  • After the resting time, preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or silicone mats.
  • Working with one log at a time, cut the dough into equal pieces—ideally 5 grams each (you can use a kitchen scale for precision). If you don’t have a scale, aim for marble-sized pieces. Roll each piece into a smooth ball and place it on the prepared baking sheet, spacing them slightly apart.
  • Bake for 10-14 minutes, rotating the baking sheets halfway through, until the tops are lightly golden. Let the cookies cool completely before filling.
  • In a heatproof bowl set over a pan of barely simmering water, melt the chocolate until smooth.
    Place a small dollop of melted chocolate (about the size of a chocolate chip) on the bottom of one cookie, then sandwich it with another. Repeat with the remaining cookies. Let the assembled cookies set on a wire rack until the chocolate firms up.

Write me on Instagram for real time support!

Follow me @martainthejar

Other recipes with hazelnuts on the blog

If you are into hazelnuts as much as me, check out this hazelnut meringue cookies recipe: it’s another one of my favorite Italian cookies recipes! Moreover, these hazelnut butter chocolate cups are a real treat to keep in the fridge as healthy snack.

Leave a Comment

Your email address will not be published. Required fields are marked *

*