Baca di Dama cookies

So crunchy and delicious: you can’t only eat one.

Oh my god. When Miranda warned that these cookies are addictive, she was not kidding. The nutty, buttery, crunchy cookies paired with the smooth and bitter chocolate is the ultimate version of the iconic hazelnut and chocolate combo.

Top tips from me:
1) It is a bit hard to find pre-made hazelnut flour or meal, so I had to go the old-fashioned route and make my own. This did add about a half hour of extra effort, but I’m convinced this almost made them better because there were some larger crunchy chunks of hazelnut in the cookie. I’ll add instructions for how to make your own below!
2) Make sure to fully soften your butter before trying to cream it with the sugar!
3) This recipe got a bit messy with me with the homemade hazelnut meal and dipping the cookies in chocolate, but you just got to commit to it.
4) Miranda said she cuts her dough into sizes that are about 18 grams each, but I eyeballed it. This resulted in different sizes, so maybe stick to weighing the dough.
5) The cookies will seem not done and super soft when you take them out, but as long as they are slightly browned and firm on the top, you will be okay. They firm up all the way while cooling, I promise. They are hard to overbake, however, which is a good thing.
6) The bakery actually makes a dark chocolate ganache to sandwich the cookies together, but I went the simple route and just melted up a 70% dark chocolate bar to dip my cookies in, which I include below. Up to you if you want to try ganache!

This took me only about an hour from start to sitting down to eat to finish, and if you’re not stopping to take photos like me, you might even get it down to 30 minutes. My measurements made about 4 servings.

10-12 oz hazelnuts (however much will equal 250 grams hazelnut flour once ground) — 250 grams sugar — 250 grams flour — 250 grams unsweetened softened butter — 90 grams dark chocolate, melted


– Pour hazelnuts onto a baking sheet and roast at 300F for about 10 minutes until the skin has browned and is splitting. Let cool for about 10 minutes.

– Put cooled hazelnuts in a tea towel. Bundle it up then gently toss and rub the nuts for a few minutes until most of the skin is removed. It’s okay (and unavoidable) to leave some skin on.

– Pick the nuts out of the towel and place into a food processor. Pulse at a chop setting until the nuts resemble a finely ground meal or flour. Some larger chunks remaining is okay, just make sure to not blend for too long or the oils will come out and start to make a nut butter.

– In a large mixing bowl, cream together butter and sugar, then add in half each of the hazelnut and regular flours and mix. Add the rest and mix until it forms a dough. 

– Take your ball of dough and put it in some plastic wrap, then let it rest in the refrigerator for a half hour or so.

– Roll out the dough into about five ropes and cut off cookie size portions, around 18 grams or 3 inches a piece. Roll each piece into a ball and space out on a parchment lined baking tray.  

– Bake cookies at 300F for about 15-20 minutes. Flip your cookies halfway through.

– Cool cookies for about 20 minutes. Meanwhile, melt your chocolate in the microwave in 30 second intervals until smooth.

– When the cookies are cool and the chocolate slightly cool, dip a cookie in the chocolate until the bottom is completely coated, and sandwich together with another.

– Let the chocolate set for about another 30 minutes. Enjoy!

Did you make this recipe and love it? Have any suggestions? Leave a comment!

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