Baci Di Dama (Italian Hazelnut Cookies)

americastestkitchen.com

Pat

subheading: Gather Your Ingredients:

¾ cup hazelnuts, toasted and partially skinned

⅔ cup (3½ ounces/99 grams) all-purpose flour

⅓ cup (2⅓ ounces/66 grams) sugar

⅛ teaspoon table salt

6 tablespoons unsalted butter, cut into ½-inch pieces and chilled

2 ounces (57 grams) bittersweet chocolate, chopped

View Nutritional Information

subheading: Key Equipment:

The Best Rimmed Baking Sheets

Food Processors

subheading: Before You Begin:

Toast the hazelnuts on a rimmed baking sheet in a 325-degree oven until fragrant, 13 to 15 minutes, shaking the sheet halfway through toasting. To skin them, gather the warm hazelnuts in a dish towel and rub to remove some of the skins. A square-cornered metal baking pan works best for shaping the dough. If using a baking dish with rounded corners, be sure to square the corners of the dough before portioning. We prefer Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar for this recipe. Toast the hazelnuts on a rimmed baking sheet in a 325-degree oven until fragrant, 13 to 15 minutes, shaking the sheet halfway through toasting. To skin them, gather the warm hazelnuts in a dish towel and rub to remove some of the skins. A square-cornered metal baking pan works best for shaping the dough. If using a baking dish with rounded corners, be sure to square the corners of the dough before portioning. We prefer Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar for this recipe.

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