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Nutrition Facts
Serving Size 42 g
(Approx. 20 Servings)
Amount Per Serving
Calories 210 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 100 mg 4%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 4%
Sugars 11 g
Protein 2 g
Vitamin A 6% Iron 4%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baci Di Dama (Hazelnut Shortbread Cookie)
Prep Time
25 minutes
Cook Time
18 minutes
Total Time
43 minutes
Serves
20  People

Ingredients

Recipe makes 20 Servings

1 cup(s) whole hazelnuts, roasted and skins peeled
1 Tsp kosher salt
2 cup(s) all purpose flour, plus more for flouring work surface
1 cup(s) brown sugar
8 Oz unsalted butter, cold and cut into cubes
1 Tbsp ice water, plus use as needed to make dough come together
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Instructions

1
Preheat oven to 350°F. Line a sheet pan with parchment paper.
2
In a food processor add hazelnuts and process until they resemble fine breadcrumbs. Add in salt, flour and sugar and pulse 4 times to combine.
3
Add in butter and pulse 6 to 8 times to combine. Make sure butter is evenly distributed throughout flour.
4
Slowly add in ice water until dough just comes together (it should just hold together when pressed in your hand). If it's too sticky, blend in 1 tablespoon of flour at a time until no longer sticky.
5
Form into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
6
To make cookies cut dough ball into about 3 to 4 even pieces. Dust a work surface with flour and roll out 1 piece of dough to about 1/4 inch thick. Cut into silver-dollar sized cookies. Repeat with remaining dough balls.
7
Working in batches, place cookies on a sheet pan and bake 15 to 18 minutes or until just slightly browned but still soft to the touch. Transfer to a rack to cool.
8
Chef's Tip: Spread Nutella or Sabatino Tartufi Pistachio Cream on each cookie and make mini cookie sandwiches.

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