Baci Di Dama Recipe

Makes 20
60 minutes


  • 75g of blanched hazelnuts
  • 75g of sugar
  • 75g of plain flour
  • 75g of unsalted butter, cubed
  • 60g of dark chocolate


Preheat an oven to 180°C/gas mark 4. Place the hazelnuts on a tray and toast in the oven for 6 minutes, or until lightly coloured. Stir the nuts occasionally whilst toasting to ensure an even finish. Transfer the nuts to a blender and blitz to a fine powder
Add the sugar, flour and butter into the blender with the hazelnuts and blitz until a dough begins to form
Tip the dough out onto a floured surface and roll into 2 logs. Wrap in clingfilm and leave to rest in the fridge for at least 1 hour
Divide the dough into 8g balls and lay out on a baking tray lined with greaseproof paper. Place back in the fridge to rest for another hour
Preheat the oven to 150°C/gas mark 2. Bake the biscuits for 20-25 minutes or until the spheres have relaxed into dome shapes and are dry to the touch. Transfer to a cooling rack
Once the biscuits have cooled, melt the chocolate in a microwave or in a bain-marie. Using a piping bag or small teaspoon, cover the flat end of one biscuit with chocolate and stick another biscuit to it to form a little sandwich
Carefully place the biscuits in the fridge for 5 minutes to set the chocolate
Serve immediately or store in an airtight container for up to 3 days