Buttery and nutty cookies are sandwiched with chocolate.
Prep Time:2 hours
Cook Time:16 minutes
Total Time:2 hours 16 minutes
1 cup hazelnuts, toasted and skinned
½ cup all-purpose flour
¼ cup sugar
2 tablespoons coconut
¼ teaspoon salt
5 tablespoons unsalted butter, cut into small cubes and chilled
½ cup bittersweet chocolate chips
Preheat the oven to 350F. Toast the hazelnuts in a baking pan for about 15-20 minutes. Remove them from oven and rub them to remove their skin. Let them cool.
Process hazelnuts, flour, sugar, coconut and salt in a food processor until finely ground. Add butter and process until the dough comes together.
Place the dough on the counter and divide into 4 equal pieces and roll each piece into a log. Cover each with plastic wrap and chill them for 1 hour.
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Work with 1 piece of dough at a time and leave the others in the fridge so that they stay cold. Cut off equal-sized tiny pieces and roll into balls. Place them on a baking sheet, leaving 1 inch space between each. Bake for 16-18 minutes or until edges are lightly browned. Make sure you switch and rotate the baking sheets halfway through baking.
Remove from oven and let them cool completely on the sheets.
In a dry bowl over a pan of slightly simmering water, melt chocolate chips until smooth stirring occasionally. Let it cool until it thickens.
Spread chocolate over bottom of half of cookies and then top with remaining cookies, pressing lightly so that they stick. Let chocolate set before serving.
You can store these in an airtight container for up to a week.
You can substitute cornstarch for coconut if you want to make traditional baci di dama. The cookies become crispier then.
Adapted from America’s Test Kitchen’s book The Perfect Cookie.