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Baci di dama Recipe

December 24, 2009

Recipe from Gourmet Traveler


  • 105 gm (3/4 cup) hazelnuts, roasted and peeled
  • 160 gm (1 cup) pure icing sugar (I only had confectioners)
  • 125 gm softened butter
  • 1 orange rind finely grated
  • 1 vanilla bean, scraped seeds only
  • 150 gm (1 cup) plain flour
  • Dark chocolate chips (I used Ghirardelli 60% cocoa)


  • Roast and peel hazelnuts.  Again, this was the most annoying and time consuming part, but well worth it.  I needed more nuts for another recipe, so just roasted up a whole bunch at once.
  • Preheat oven to 350F.  Process hazelnuts and icing/confectioners sugar in food processor until nuts are finely ground.
  • Using an electric mixer with a paddle attachment, beat butter, orange zest, vanilla seeds, nut/sugar mixture, and a pinch of salt until creamy.

I love using real vanilla bean (even if it does get in my fingernails!)

  • Next add the flour, stirring until just combined (do not overmix)

  • Roll half teaspoons (yes, thats right, half teaspoons! i was tempted to make them larger, but they really come out better and cuter when tiny) of dough into balls and arrange on parchment paper lined cookie sheets.
  • Bake 12-15 minutes in center of oven until golden, then cool on wire racks.

  • If you’re into chocolate, melt some in a double boiler, and dip buiscuits into chocolate to coat.  Let dry on parchment paper.

Keep in fridge for up to a week in an airtight container.

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