Best 3 Mini Chocolate Filled Cookies Baci Di Dama Recipes

Indulge in the delectable harmony of flavors and textures with our exquisite Mini Chocolate-Filled Cookies, also known as Baci di Dama. These bite-sized treats, originating from Italy, are a delightful symphony of rich chocolate and subtly sweet hazelnut. Immerse yourself in the velvety smoothness of the chocolate ganache filling, enveloped by the delicate crunch of the hazelnut cookie shells. Our curated collection of recipes offers a delightful journey through variations of this classic confection, each with its unique twist. From the traditional Italian recipe to creative interpretations infused with flavors like pistachio, vanilla, and even a gluten-free option, explore the diverse world of Baci di Dama and discover your perfect match. Embark on a culinary adventure and treat yourself to these delectable morsels of joy.

Here are our top 3 tried and tested recipes!

MINI CHESTNUT-FILLED CHOCOLATE COOKIES (BACI DI DAMA)

Mini Chestnut-Filled Chocolate Cookies (Baci di Dama) image

Known as lady's kisses in Italian, baci di dama are traditional cookies from the Piedmont region of Northwest Italy that are often made with hazelnuts. Martha uses roasted chestnuts instead, both in the rich chocolate batter and the creamy filling sandwiched in the middle.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 50

Number Of Ingredients 13

Ingredients

1 cup roasted and peeled whole chestnuts (6 ounces)
1 3/4 cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling
3/4 cup confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
Pinch of kosher salt

Steps:

Cookies: Preheat oven to 325 degrees, with racks in upper and lower thirds.
In a food processor, pulse chestnuts until finely ground. Measure 1/2 cup tightly packed, then reserve remaining for filling. In a medium bowl, whisk together flour, cocoa, and salt. Whisk in 2 tablespoons water (mixture will be clumpy).
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, confectioners' sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in 1/2 cup packed ground chestnuts and vanilla. Reduce speed to low and beat in flour mixture until just combined.
Place sanding sugar in a small shallow dish. Using a 1-teaspoon ice cream scoop, drop dough into one hand, then roll into a ball. Roll in sanding sugar to coat. Transfer to a parchment-lined baking sheet. Repeat process with remaining dough, spacing 1 inch apart.
Bake, rotating sheets halfway through, until cookies are puffed with slight cracking on top, 12 to 15 minutes. Transfer sheets to a wire rack and let cool completely.
Filling: Meanwhile, in an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, reserved 1/2 cup ground chestnuts, butter, vanilla, and salt on medium-high speed until light and fluffy, 3 to 5 minutes.
Spread 1/2 teaspoon filling onto bottoms of half the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best eaten the day they are made.

MINI CHOCOLATE-FILLED COOKIES (BACI DI DAMA)

Mini Chocolate-Filled Cookies (Baci di Dama) image

Italian for "lady's kisses," these little sandwich cookies layered with dark chocolate are a perfect accompaniment to an after-dinner espresso.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h20m

Yield Makes 32

Number Of Ingredients 8

Ingredients

1 stick unsalted butter, room temperature
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
2/3 cup almond flour
3/4 cup unbleached all-purpose flour
Pinch of kosher salt
2 ounces semi- or bittersweet chocolate, chopped (1/3 cup)

Steps:

Preheat oven to 350 degrees. Beat 7 tablespoons butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and zest, then both flours and salt; beat until a dough starts to form. Transfer to a work surface; knead until a firm dough forms, 1 minute.
Scoop 1 level teaspoon of dough; roll into a ball. Place on a rimmed baking sheet lined with parchment. Repeat with remaining dough, spacing balls 1 inch apart. Freeze until firm, 15 minutes.
Meanwhile, melt chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pan of simmering water. Let cool until thick and spreadable, 20 minutes.
Bake cookies until domed and light golden, about 16 minutes. Let cool completely, about 45 minutes. Spread 1/2 teaspoon chocolate mixture on flat side of one cookie; sandwich with flat side of a second. Repeat with remaining cookies. Let chocolate set before serving. Cookies can be stored in an airtight container at room temperature up to 3 days.

BACI DI DAMA

Baci di Dama image

Baci di dama, or "lady's kisses" in Italian, are bite-size chocolate-and-nut cookies with a melted chocolate filling. This flourless variation substitutes almonds for the more common hazelnuts.

Yield makes about 1 1/2 dozen

Number Of Ingredients 6

Ingredients

2 large egg whites
1 cup sugar
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
6 1/4 ounces (1 1/2 cups) medium-finely ground blanched almonds
1/2 teaspoon solid vegetable shortening
4 ounces semisweet chocolate, melted

Steps:

Preheat oven to 325°F. Line a baking sheet with parchment.
Make cookies: Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites form stiff peaks. Add the sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds; mix until completely blended. Batter should be quite thick and sticky.
Transfer to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe teaspoon-size, peaked mounds onto baking sheets lined with parchment paper, spacing about 2 inches apart.
Bake until slightly cracked, 15 to 17 minutes, rotating sheets halfway through. Let cool on sheets several minutes, then transfer to a rack to cool completely.
Make filling: In a small bowl, combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto flat side of a cookie; place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to a wire rack to set; repeat with remaining cookies. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Tips:

Use high-quality ingredients, especially the chocolate. This will make a big difference in the flavor of the cookies.
Make sure the butter and cream cheese are softened to room temperature before you start baking. This will help the ingredients to blend together smoothly.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape.
Bake the cookies until they are just set. Overbaking will make them dry.
Let the cookies cool completely before filling them. This will help to prevent the filling from melting.
You can use any type of chocolate for the filling, but a dark chocolate with a high cocoa content will give you the best flavor.
If you don't have a piping bag, you can use a plastic bag with the corner cut off to fill the cookies.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Mini Chocolate-Filled Cookies (Baci di Dama) are a delicious and elegant treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make these cookies that are sure to impress your friends and family.