Italian · serves 2

Baci di Dama

Two hazelnut buttons joined with chocolate. Italian, tiny, and they vanish.

50 min A proper cook Vegetarian

Ingredients

  • 100g roasted hazelnuts
  • 100g plain flour
  • 85g sugar
  • 100g butter, chilled and cubed
  • 100g dark chocolate

Method

  1. Pulse the hazelnuts until they look like coarse sand. Go further and they turn to butter.
  2. Rub the cold butter into the nuts, flour and sugar with your fingertips until it looks like fine breadcrumbs, then bring it together.
  3. Wrap and chill 1-2 hours until firm.
  4. Let it come back to room temperature, then roll into 8g balls.
  5. On a lined tray, 4cm apart, then back into the fridge for an hour. Chilling twice is what stops them spreading flat.
  6. 150°C for 25 minutes — low, so they stay pale.
  7. Cool completely. Melt the chocolate, put a dot on the flat side of one, and press a second onto it.

Questions people ask about Baci di Dama

How long does Baci di Dama take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Baci di Dama?

On a lined tray, 4cm apart, then back into the fridge for an hour. Chilling twice is what stops them spreading flat.

What can I use instead of maida in Baci di Dama?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Baci di Dama ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Baci di Dama vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Baci di Dama?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Baci di Dama?

Melt the chocolate, put a dot on the flat side of one, and press a second onto it. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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