5-Ingredient Baci di Dama: Weeknight-Ready Italian Cookies

Introduction

Transform humble hazelnuts and buttery goodness into elegant Italian cookies in minutes! These Baci di Dama (Lady’s Kisses) are the perfect blend of nutty crunch and melt-in-your-mouth sweetness – ideal for busy weeknights or impressive last-minute gifts. Forget fussy baking; this recipe prioritizes speed and delicious results.

Why This Works

This recipe streamlines the traditional Baci di Dama method, focusing on efficiency without sacrificing flavor. The use of pre-ground hazelnuts and simple ingredients means less prep time and maximum deliciousness. Plus, the unique pairing of crunchy and soft textures is irresistible!

Key Ingredients

🍪 1 ½ cups hazelnuts, finely ground
🧈 1 cup unsalted butter, softened
🍯 ¾ cup granulated sugar
🥚 1 large egg
🥄 1 teaspoon vanilla extract
➕ ½ teaspoon baking powder
🍫 ½ cup dark chocolate, finely chopped

Instructions

1️⃣ Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This saves clean-up time!
2️⃣ Combine: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is easiest with an electric mixer – save your arm some work!
3️⃣ Add Wet: Beat in the egg and vanilla extract until well combined.
4️⃣ Dry Ingredients: In a separate bowl, whisk together the ground hazelnuts and baking powder.
5️⃣ Mix: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – it can lead to tough cookies!
6️⃣ Scoop: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7️⃣ Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown.
8️⃣ Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9️⃣ Chocolate Dipping (Optional): Once cooled, melt the dark chocolate. Dip one half of each cooled cookie into the melted chocolate and gently press another cooled cookie onto the chocolate-dipped side.
🔟 Set: Let the chocolate set completely before serving or storing.

Handy Tips

• Use a cookie scoop for perfectly sized cookies and consistent baking.
• Toasting the hazelnuts before grinding enhances their flavor – just a quick 5 minutes in a dry pan.
• If you don’t have an electric mixer, you can use a wooden spoon or whisk, but it will take a bit longer.

Heat Control

Baking at 350°F (175°C) ensures evenly baked cookies with a slightly crisp exterior and a tender interior. Overbaking will result in dry cookies, while underbaking will leave them soft and gummy. Keep a close eye on them during the last few minutes of baking.

Crunch Factor

The combination of finely ground hazelnuts and the baking process creates a delightful contrast between the crunchy exterior and the slightly soft interior of these cookies. The optional chocolate adds another layer of textural complexity.

Pro Kitchen Tricks

• For extra-rich flavor, use hazelnut butter instead of some of the regular butter.
• Add a pinch of sea salt to the dough for a lovely salty-sweet balance.
• Use different types of chocolate – milk or white chocolate would work well too.

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay delightfully crunchy! For longer storage, freeze them in an airtight container for up to 3 months.

Gift Packaging Ideas

These cookies are perfect for gifting! Package them in pretty tins or cellophane bags tied with ribbons. Add a festive label for an extra touch.

Flavor Variations

🌟 Espresso Kiss: Add 1 teaspoon of instant espresso powder to the dough for a mocha-flavored twist.
🌟 Lemon Zest: Incorporate the zest of one lemon for a bright, citrusy flavor.
🌟 Salted Caramel: Drizzle melted salted caramel over the finished cookies instead of (or in addition to) chocolate.
🌟 White Chocolate Cranberry: Use white chocolate and chopped dried cranberries for a festive twist.

Troubleshooting

• Cookies are too dry: You may have overbaked them. Try reducing the baking time by a minute or two next time.
• Cookies are too soft: Your oven temperature may be too low, or you may have underbaked them. Increase the oven temperature or add a few more minutes to the baking time.
• Cookies spread too much: Your butter may have been too soft. Chill the dough for 30 minutes before baking.

FAQ

Q: Can I use whole hazelnuts instead of ground hazelnuts? A: While you could, it would significantly alter the texture. The finely ground hazelnuts are essential for the signature texture of Baci di Dama.

Q: Can I make these cookies ahead of time? A: Yes! You can bake the cookies up to 5 days in advance. Just store them in an airtight container at room temperature.

Q: Are these cookies gluten-free? A: Yes, this recipe is naturally gluten-free provided you use certified gluten-free chocolate if needed.

Q: Can I use different nuts? A: While hazelnuts are traditional, you could experiment with other nuts, but the flavor will be significantly different. Almonds or pecans could be a potential substitute.

Q: How do I melt the chocolate properly? A: Use a double boiler or microwave the chocolate in short intervals, stirring frequently to prevent burning.

Conclusion

These delightful Baci di Dama are a testament to the fact that delicious doesn’t have to mean difficult! With minimal effort and readily available ingredients, you can create these elegant cookies that are sure to impress. Share your creations and tag us – we can’t wait to see your Baci di Dama!