Baci di dama – Ladies' KissesJune 11, 2009
I had so much leftover chocolate ganache left from the raspberry champagne cupcakes and still had some roasted hazelnuts left from truffle making, and this was the way to get rid of both!
I got the recipe from an Australian site and just changed everything over to our silly, different American measurements, and changed a couple other things.
Anyway, I know I hadn’t even heard of baci di dama until last night…they are Italian, and apparently resemble lips when you have bitten into one…of course I just jammed the whole cookie in my mouth and didn’t bother to see this. Too good.
Also, the recipe says it makes 24 cookies total..as in 48 cookies, I got twice that. I actually ran out of ganache and had to use Nutella in a couple…oh darn.
Baci di dama recipe adapted from here
For the cookies:
3/4 cup hazelnuts, roasted and peeled
1 cup powdered sugar
9 tablespoons butter, softened
2 tsp vanilla extract
pinch of salt
1 cup flour
For the ganache:
6 oz dark chocolate, chopped
6 oz heavy cream
-Preheat oven to 350 degrees. Grind hazelnuts and powdered sugar together in a food processor.
– Beat butter, vanilla, salt, and hazelnut/sugar mixture in a bowl until fluffy. Add flour and stir until just combined. Do not overmix.
– Shape dough into half teaspoon balls and place on parchment paper lined baking sheets. Bake one at a time for 12-15 minutes until golden.
– Make the ganache while cookies are baking: heat cream until almost boiling, pour over chopped chocolate. Stir until combined, let cool.
– When cookies and ganache are at room temperature, spread half a teaspoon of ganache on one cookie. Top off with another cookie and press together to seal.
Store them in the fridge, but let them return to room temperature before eating. They should keep for a week (like they will actually last that long.)