300 g unsalted butter, cold & sliced

300 g hazelnut meal

300 g caster sugar

300 g type 00 flour

Cioccolato Fondente (60 or 70% Cacao Dark Chocolate)


Mix all of the ingredients together until it crumbles and then forms together with an electric mixer and the folding paddle attachment;

Place dough in large plastic bag and put in the refrigerator for 2-3 hours;

When ready to bake, preheat oven to 285 F;

Place parchment paper on cookie sheets;

In small batches, take out dough from fridge as you want the dough to stay cold to roll well;

Take out baking scale and measure 6 grams for each Baci di Dama;

Roll the 6 grams of dough into a ball and place on cookie sheet. They will not expand a great amount so you can fit them close together within reason;

Bake in oven for 17-19 minutes depending on your oven;

Remove and let cool completely;

In a bainmarie, heat the chocolate. Once it has melted you can turn off the heat. It will stay melted for some time and is easier to use when not hot;

When cookies are completely cooled, use a teaspoon to place the chocolate on the cookie and push two cookies together; and

Enjoy! Let them rest overnight if packaging and you can store them for up to a week.