Here it is, my traditional buttery recipe… it's not a family tradition, but about a regional one, aka little treats made with hazelnut (a classic ​in Piedmontese cuisine). There's also an almond version, but in this case I vote for hazelnut.

And, in line with the spirit of Burro Occelli's contest on the Burro Occelli and in line with Piedmontese spirit, I chose a very buttery traditional recipe (I live in a Northern region, and this means butter).

I'm talking about (but maybe you've already recognised them in the picture) baci di dama (lady's kisses in Italian), a traditional and very easy recipe, since the ingredients are in a 1:1 proportion and since you can prepare the dough using a food processor.

The hardest part is to resist these stuffed cookies, in which the buttery aroma goes perfectly with the toasted flavour of hazelnuts and dark chocolate.


Ingredients (about 20 baci di dama, medium size; you can obtain more of them if you make them smaller)

* 100 g hazelnut, shelled, peeled and toasted

* 100 g sugar

* 100 g unsalted butter

* 100 g all purpose flour

* dark chocolate (about 100-150 g)


With a food processor, finely chop hazelnuts with sugar (operate the food processor intermittently to avoid overheating the mixture). Then add butter (cut into cubes) and add flour and mix on low speed until you have a smooth dough. Wrap the dough in plastic cling and let it rest in the refrigerator for at least 2 hours.

After this rest, take the dough and form small balls with your hands (I tried different sizes, so I had small cookies, medium, large and extra large ones. It depends on how you prefer your baci di dama, but keep in mind that they rise during cooking), line them (keeping distance from one another) on a nonstick pan (or regular pan lined with parchment paper). Then put to rest in the refrigerator for other 30 minutes.

Meanwhile, preheat the oven to 356° F (180° C).

After this rest, bake in a preheated oven for 10 to 15 minutes (cookies should become golden brown on the edges, so don't overcook them). Remove cookies from the oven and let them cool down on the pan and then on a wire rack until they're completely cold.

Melt the dark chocolate in a baine-marie until you have a smooth cream; take some chocolate cream with a teaspoon, spread it on the base of a cookie and pair another cookie. Let the chocolate solidify, and then test if you're able to resist.

If you have an iron will, you should know that these cookies last at least a week (I can't tell you more) in a tin box.



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