Baci di Dama
Dessert, Snack • Cookie, Holiday
Serving size: Makes 40 sandwich cookies
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Ingredients
- 1 cup hazelnuts, toasted and skinned
- ½ cup (2½ ounces) all-purpose flour
- ¼ cup (1¾ ounces) sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- ½ teaspoon vanilla extract
- ½ cup (3 ounces) bittersweet chocolate chips
Directions
- 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- 2. Process hazelnuts, flour, sugar, cornstarch, and salt in food processor until finely ground, about 30 seconds. Add butter and vanilla and process until dough comes together, about 30 seconds.
- 3. Transfer dough to counter and divide into 4 equal pieces. Working with 1 piece of dough at a time, press and roll into 10-inch-long by 1-inch-wide rope. Using bench scraper or sharp knife, cut rope into 20 lengths, then roll lengths into balls with your hands and space them 1 inch apart on prepared sheets. Repeat with remaining dough. Bake until edges are lightly browned, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets.
- 4. Microwave chocolate chips in small bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Spread ¼ teaspoon chocolate over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere. Let chocolate set, about 15 minutes, before serving.
