Baci di Dama (Lady’s Kisses)

Baci di dama are a type of Northern Italian sandwich cookie consisting of two hazelnut shortbread-like cookies joined together by a chocolate filling, representing the "kiss" in the name. Considered a standard of Italian confectionery, these are a common item at bakeries throughout Italy. They are traditionally sold by weight and enjoyed with coffee after dinner. I have converted these gorgeous little morsels to a gluten free version and have used lower GI coconut sugar, which makes for a perfectly caramel flavor to compliment the toasted hazelnut. The cookie dough is irresistible, so try not to eat it all before you bake them (but you must taste-test it)!

1 cup hazelnuts, toasted and skinned

¾ cup brown rice flour

1/3 cup coconut sugar

2 tbsp. tapioca flour

90g organic salted butter, chilled and cut into cubes

2 tbsp. ice-cold water

50g 70% dark chocolate

1.     Toast hazelnuts and allow to cool. Rub the skins off. Place into a food processor and blend to a fine meal.

2.     Add the brown rice flour, tapioca flour, coconut sugar, cold butter and ice-water. Blend until the dough just starts to come together.

3.     Dust a surface with a little brown rice flour and tip the dough out. Form into a disc and wrap in a beeswax wrap or cling film, before placing into the fridge to chill for half an hour.

4.     Preheat the oven to 180C and line a large tray with baking paper.

5.     Take marble-sized pieces of cookie dough and roll into balls. Place on the lined tray, pressing down ever so slightly to form a flat bottom. Repeat until all dough has been used. They do not spread much, but leave a little space between them.

6.     Bake the cookies for 10 minutes, or until just golden. Remove from the oven and allow to cool before handling.

7.     Break the chocolate up and melt in a heatproof bowl over a small saucepan of boiling water. Allow to cool slightly before using (you don’t want it too runny).

8.     Use a teaspoon to dollop some chocolate onto the flat side of one cookie and then sandwich another on top. I popped each one straight into the freezer to set the chocolate quickly and to prevent them sliding apart. Repeat until all cookies are ‘kissing’. Allow to set. Enjoy with a steaming cup of tea or coffee.