Italian Cakes (Baci di Dama) are made with two hazelnuts with melt-in-mouth mouths together with some good dark chocolate. Italian cakes would make an excellent addition to the Christmas Cupcake!
Hello guys! Marina from Let Baking Start blog here! I hope these Italian cakes will be part of your holiday tradition. They are so addictive!
Italian Cookies Recipe (Baci di Dama)
Originally in the northwestern part of Italy, these Italian cakes are filled with lots of roasted hazelnuts. Combined with the dark chocolate, they remind me of Nutella (or this Ferrero Rocher Cake ). Their consistency is both cracked and melted in the mouth, making it hard to stop just one!
The Italian Cookies are perfect to serve next to a hot cup of strong coffee or espresso in the morning or as an afternoon treat. The term, Baci di Dama, means “the kisses of the lady”, because the two halves of the casket are similar to two lips that coincide for a kiss.
The secret of perfect Italian cakes:
One of the most important things to ensure a true shape and consistency of the Italian cakes is to use well-chilled butter. Then, when the cakes are formed, the dough must be cooled again to prevent melting or spreading in the oven, as well as cracking. The rest of the process is smooth sailing!
Ingredients for Italian Cakes
- This recipe can be made with both hazelnut and / or almond flour, whichever you prefer. By using casual hazelnuts or almond flour, it will provide a more smooth Italian cake. I prefer the cakes with small pieces of hazelnuts still feeling throughout the cake though. For this I pulsate the hazelnuts in a food processor or a coffee grinder for most flour-like.
- Use only well-chilled unsalted butter for this recipe.
- Scroll to the bottom of the gluten-free version prescription card.
How to make Italian cakes (Baci di Dama)  Combine all the dry ingredients in a bowl and whisk. Add cube butter, vanilla extract and beat with a mixer until one is formed.
- Form the Italian cakes by using a small glass bun or just peel off about 2 teaspoons of dough, roll into a ball and place on a baking sheet about 1.5 inches apart. Cool for about 1 hour.
- Preheat the oven to 325 degrees with the back bar in the middle. Bake the cakes for about 17-18 minutes or until the peaks are light brown. Remove from oven and allow to cool completely.
- Melt the chocolate bottle into a microwave safe bowl by heating it for 10-15 second intervals, stirring eventually until it is melted.  Lubricate two cookie halves with about 1 teaspoon of chocolate and simmer for about 30 minutes before serving.
More Christmas Cakes to Try:
Italian Cakes – Baci di Dama
Preparation Time: 15 minutes
Cooking Time: Cooking Time: ]
Total 1 hour 35 minutes
Italian Cakes Baci di Dama is made with two hazelnuts with melt in the mouth that is held together with some good dark chocolate.
Cost To Do:
$ 10- $ 12
baci di dama, hazelnuts, Italian cakes
Calories: kcal  Servings: 40 cookies
Italian Cookie Ingredients
- 1  cup
all purpose flour
19659057] cold unsalted butter
cut to small pieces
Baci di Dama chocolate filling
How to make Italian cakes
Line 2 baking sheets with parchment paper, deposited. Pour the hazelnuts into a food processor or coffee grinder until it is mostly flour-like with some pieces that still retain texture.
In a large mixing bowl whisk together hazelnuts, flour, sugar, corn starch and salt. Add the chopped butter, vanilla extract and mix until a dough forms no visible butter bits.
Use a small glass scoop, divide the dough in about 2 teaspoons, then roll each in a ball. Put Italian cakes on the baked baking sheet about 1.5 inches apart. Color a little on top of each hazelnut cake to flatten. See * recipe notes * for how to cook and bake cookies.
Cook the cakes in the fridge for 1 hour. In 45 minutes into it, preheat the oven to 325 degrees with the back bar in the middle. Bake cookies for about 17 to 18 minutes, or until you just start burning on top. Remove from oven and cool completely.
How to assemble Italian cakes
In a microwave safe bowl, vacuum the chocolate chips in intervals between 10 and 15 seconds, stirring occasionally until the chocolate chip has melted halfway (about 2 minutes). Continue stirring until the rest of them have melted completely.
Spread 1 teaspoon melted chocolate on the bottom half of the cakes. Cover the other half and press to glue. Leave to sit undisturbed until the chocolate has set for about 30 minutes.
To make gluten-free Italian cakes:
Change flour and corn starch with rice flour.
To make smaller Baci di Dama:
Cut the dough into 8 pieces and cool. Remove some dough from the refrigerator and roll it out to about 10 inches long rope, then cut it into about 10 pieces. Roll each piece into a marble size ball. Reduce the baking time to about 10 minutes. Fill only about 1/2 a teaspoon or less chocolate.
Italian Cookies – Baci di Dama
Amount Per Serving
Calories from Fat 72
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Total carbohydrates 9g
Dietary Fiber 1g
* Percent daily values are based on a diet of 2000 calories.
If you make this recipe, I’d love to see photos of your creations on Instagram, Facebook and Twitter! Hashtag them # natashaskitchen
Apart from being incredibly good at any time of the year, these Italian cookies are always a hit on holiday chefs or chop slices.
What is your favorite holiday cake?