Baci di Dama Cookies

Baci di dama

Neither one of us is quite sure how we connected, but so be it. But somehow I kind of remembered Terresa Murphy from San Francisco. However she’s been living in Paris since the mid-80s, so my memory is either better than I thought, or my mind is playing tricks on me. (Which is a whole nother road that I’d prefer not walk down right now.)

Baci di dama

Terresa leads market tours and teaches cooking classes in Paris which focus on vegetarian cuisine and sourcing fresh, local, organic ingredients, and reaches out to people via her website, La Cucina di Terresa. She takes folks to the markets and highlights the farmers and stands at the market, manned by the producteurs themselves and offers tastings of French natural wines. In fact, I often run into her at the market because we have similar taste in produce and we’re both always on the lookout for things like stewing greens and other unusual vegetables that are not so easily found.

Some time back I had her Baci di Dama cookies, which I’ve been dying to get the recipe for because they’re so good. And I’ve wanted to share them with you, because – as they say, sharing is caring.

baking chez david

Another bonus is that they are gluten-free, which means even more of you can share in the enjoyment of them. Can we all have a San Francisco-style group hug now?

hazelnuts for baci di damaBaci di dama
hazelnuts for Baci di damaBaci di dama

So she came by a few weekends ago, here in Paris, with a nice bottle of Gamay from the Loire and we set ourselves out to make a batch of these Italian-inspired cookies together.

Baci di dama

Because we’re both San Franciscans, and cooks (who understand the importance of having a bottle of wine handy, no matter where or what you’re cooking…or baking), we’re sort of kindred spirits and it was a lot of fun to have her come over and show me how to make these nutty, buttery cookies with a little bit of crunch. And a smidgen of dark chocolate, just enough to tease you, so you reach for another one right after you finish off the first…and the second…and the third…and the…

Baci di damaBaci di dama
gamayrolling baci di dama cookies

Each little cookie is a double-kiss of hazelnut tenderness. They’re so good that I woke up the next morning, determined to wait until at least mid-day before popping the lid on the container. But unable to control myself, I had a few while I was preparing my morning café au lait. And a few more after breakfast as well.

Baci di damaBaci di dama

The dough is a little different to roll out than you may be used to, so it’s best to keep it cold as much as possible while working with it. It can be a bit sticky because it’s so rich in hazelnuts, which is why they taste so good, but it does come together nicely with just a bit of kneading and coaxing.

Baci di damaBaci di dama
Baci di damaBaci di dama

For those who are persnickety about making sure each cookie is perfect, you can certainly spend the time to roll each bit of dough in a nice little ball, which will spread out ever-so-slightly when baked. Then they firm up into crispy mini-domes, ready to fill.

Baci di dama

Rice flour is used in these cookies, which I get at my local natural foods store and one can find it in Asian markets as well. However the recipe will work with regular white flour if that’s what you have on hand. However rice flour gives the cookies a delightful crispness and I think when you taste these, you’ll find yourself stocking rice flour in your pantry, as I’m going to start doing as well, now that I (finally) have this recipe in my files.

Baci di Dama
About 45 cookies


Recipe by Terresa Murphy of La Cucina di Terresa


Toast the hazelnuts in a 325ºF (160ºC) for 10 to 15 minutes, until they’re a deep golden brown color and the skins are peeling away. Remove from the oven and as soon as they’re cool enough to handle, rub the hazelnuts in a tea towel (or if they’re not too hot, with your hands), until as much of the loose skins come off as possible. Let them cool completely before grinding them up.

Terresa also says you can use almonds, which can be skinned by plunging them into boiling water for a minute, then draining them. And as soon as they’re cool enough to handle, pinching them to slide off the skins, then toasting them.

UPDATE: A couple of people noted in the comments that they had a bit of trouble coaxing the dough into a cohesive mass. It was recommended that if that happens, adding a small amount of water or a touch of butter (perhaps melted), is enough to bring it into shape. I haven’t tried them – or found them necessary – but if you do, I would add the smallest amount possible to bring the dough together. I posted some links to sites that have made them successfully after the recipe.


  • 1 1/4 cups (140g) hazelnuts, toasted and skinned
  • 1 cup (140g) rice flour (or all-purpose flour)
  • 3 1/2 ounces (100g) unsalted butter, at room temperature
  • 1/2 cup (100g) sugar
  • pinch of salt
  • 2 ounces (55g) bittersweet or semisweet chocolate, chopped

1. Put the hazelnuts in the bowl of a food processor and pulse them until very fine; they should be the consistency of coarse polenta. (See photo, in post.)

2. Transfer the ground nuts to a bowl and add the rice flour (if using all-purpose flour, sift it in). Cut the butter into pieces then add the butter, sugar, and salt to the dry ingredients. Use your hands to mix all the ingredients together until the butter is dispersed and completely incorporated. The dough should be very smooth and hold together. If not, knead it until it does.

3. Divide the dough into three equal pieces and roll each piece until it’s 3/4-inch (2cm) round. Try to get them as smooth as possible, with no cracks. If the dough is too long to work with as you roll them out, you can cut the dough at the midway point and work with it in batches.

Chill the dough logs until firm on a small baking sheet or dinner plate lined with plastic wrap or parchment paper.

(Terresa recommends refrigerating them for 2-3 hours, but we put them in the freezer and they were cold within 15 minutes.)

4. Preheat oven to 325ºF (160ºC) and line two baking sheets with parchment paper or silicone baking mats.

5. Working with one length of dough at a time, keeping the others in the refrigerator or freezer, cut off equal-sized pieces using a knife or pastry cutter. The ideal is 5 grams each, if working with a scale. The fastest way to do it is to cut one to the right weight, then hold that one alongside the logs and use it as a template to cut the others. Once you’ve cut a length of dough, roll the pieces into nice little balls and place them on the baking sheet, slightly spaced apart (as shown.)

If you don’t have a scale, simply roll the dough to the size of a marble, trying to keep them as similar in size as possible.

6. Continue cutting the dough and rolling it into little balls. Bake the cookies for 10 to 14 minutes, rotating the baking sheets in the oven midway during cooking, until the tops are lightly golden brown. Let the cookies cool completely.

7. In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth. Put a chocolate chip-sized dollop of chocolate on the bottom of one cookie and take another cookie, and sandwich the two halves together.

(Terresa uses a spoon but I make a little parchment paper cone and pipe the chocolate. I also find it goes faster if you line the cookies up, side-by-side, bottom side up, and pipe spoon chocolate on one side of a number of them at a time, then sandwich them together, then doing another batch, until they’re all filled.)

Once filled, set the Baci di Dama sideways on a wire cooling rack until the chocolate is firm.


Storage: The cookies will keep in an airtight container at room temperature for up to one week.


Visit Terresa at her site, La Cucina di Terresa, which focusing on vegetarian cooking classes and natural wine tastings in Paris, and follow her on Facebook.

Photos From Others Who Have Made This Recipe

Naan Therapy

Christine

A Dish a Day

Happelsauce

on my yellow plate



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200 comments

  • I can see why you succumbed to sneaking a Dama Kiss or two before coffee! ;-)

    There are many recipes of Viennese Christmas cookies made with ground nuts (filbert, almond, walnut). I used to have a hard time with these doughs, but not anymore. Ever since I use Irish Kerrygold butter, the dough is so much smoother and easier to roll out.
    Kerrygold is available, at least in the Washington DC area, at Safeway supermarkets and Whole Foods. Here in Vienna, most supermarkets carry it.

  • mmmm… Hazelnuts and chocolate and such a tiny cute shape. Win.

  • Think I’ll give these a try this weekend; got a birthday party that’s BYO drinks and dessert…

  • Wow David !! This is Karma or Kismet or something like that.. I was served a
    Baca di Dama cookie with my coffee at Maison Kayser just yesterday morning… Sweet and delicate…..mmmmmmmmmmmmmm

  • I’m so glad I’m not the only one who weighs biscuits before cooking (although it’s mostly to stop the kids arguing over which is bigger and not cause I’m a little OCD..) – and these look like a brilliant gluten free option for friends. Magic timing!

  • Claire: I actually invested in spring-loaded ice cream scoops in various sizes, include rather small ones, because they make forming cooking and doughs much easier and faster. And you can get them all the same size without any extra effort.

  • I will definitely try these cookies this holiday season! However, I don’t think they will keep for a week at my house!

  • “you’ll find yourself stocking rice flour in your panty”

    Ah, David, that’s going to be a hard-sell. :-]

  • These look wonderful — I’ve been dying to make them ever since I tasted a similar cookie at Il Sogno in San Antonio. Their version is hazelnut meringue put together with nutella, but they call their version baci di dama as well. Wondering if the name refers to a little cookie put together with chocolate? I found a similar meringue recipe in Alice Medrich’s dessert cookbook a few years ago but can’t remember what she called them. Thank you — think I will try your version!

  • I think I’m in love. They look amazing. Thank you David and Teresa for sharing these!
    I will have to find some rice flour and make them pronto.

  • I wonder if we can put nutella in the middle? This looks so good :)

  • These look insanely delicious. Looking at the ingredients list…I can’t believe how simple they are! Must be super hazelnut-y. Can’t wait to try them.

  • Every year I add a new recipe to my Christmas cookie file. This is sure to be a contender!

  • Thanks for sharing. I love the simple ingredients and how cute they look. will definitely give it a go!

  • I am not only gluten-free but egg-free too. most cookie recipes i like have eggs in them. when i saw your recipe, i couldn’t believe my eyes O_O ! I lurve you david lebovitz!!! xxx

  • What perfect timing. I was just researching recipes for egg and gluten free sweets. I want to make some nice treats for my kids friend who has allergies.
    These look so perfect to snack on. I haven’t looked yet but I am pretty sure I can find rice flour here in Dubai. If not, I will,have to ask our next house guest to bring me some. Thanks David and Teresa

    • I would imagine that with the multi-cultural population of Dubai – you wouldn’t have any trouble finding rice flour. Asian markets usually have it and often shops that specialize in Sri Lankan or Indian foods also carry it as well.

  • These seem like distant cousins of Marie de Medici’s Amaretto cookies
    so related to Paris macarons
    Anything made with hazelnuts get both thumbs up from me.

  • I am gluten free and craving somethings just like this! Just moved to Ecuador, 8400 ft, any suggestions on how to adjust this for high altitude? Thanks!

    • I’m not an expert on high-altitude baking but since they don’t rely on leavening, I would imagine they work just the same. However if anyone else has tips or has anything to offer about how these might behave at high-altitudes, feel free to chime in!

  • The dough itself reads like (Name a country) Wedding Cookies! I make a similar cookie using ground almonds. I’ll have to try filling them. I love that these use rice flour for a gluten free treat.

  • We call them Baci di Giuletta here and they are a holiday mainstay. I am loving the idea of the rice flour for my gluten-free friends. All those luscious hazelnuts … waiting to be peeled.

  • David, any notes on how to skin hazelnuts easily?

    • Just toast them and the skins will wrinkle and flake off. Rub them as indicated in the recipe, and most of the skins come right off. (A few skins will be stubborn but it’s okay to leave them on, like we did.)

  • What gorgeous little cookies, no wonder you couldn’t resist. Love that they are gluten free too.

  • OK, you have brought me to my knees with the idea of these delicious morsels! I will try these tonight, and they will not last the weekend!

    Thank you for the great stories and greater recipes!

  • Those are lovely! Thank you for sharing the recipe. I love hazelnuts and I’m going to try making these for the holidays. The fact that they’re gluten-free is a plus and I totally can relate to having a bottle of wine close by when cooking or baking, it’s a necessity!

  • Hi David: Thanks for a gluten-free holiday recipee. Many of my fitness clients are sensitive to gluten, how nice to have a holiday recipee to share with them. I also spent time studying in Italy and remember these cookies well, so it is nice to have the recipee! Thanks, Donna

  • A little embarrassed to admit that I am not the biggest hazelnut lover. Would these work with almonds or walnuts?

  • You had me at “a double-kiss of hazelnut tenderness.” Love, love these cookies!

  • As a bona fide lightweight, envy you & Terresa for your ability to enjoy a little wine as you cook. A few sips for me and you’re far more likely to find me ballroom dancing with flour sack than baking with it. This is a lovely recipe that I’m excited to try, by the way. Anything that is described as “so rich in hazelnuts” gets a test in my kitchen… sans vino, of course.

    Cheers!

  • I LOVE baci di dama. There is a cafe here in Boston that regularly has a jar full of these and I go out of my way to get them. Unfortunately I have a kid with a nut allergy. I’ll make these in 16 years when he goes off to college…

  • WOW, gotta love it, they sound amazing and are already gluten free so I don’t have to do any converting. I am definitely trying these out! They would make a great addition to my Christmas cookie plate.

  • Stunning photos. I’ve never seen a recipe for Baci di Dama that had rice flour in it, but it makes perfect sense. I use a bit of rice flour in shortbread, and it does wonders for the texture. Although in shortbread it’s combined with regular AP flour; it will be interesting to see how it works with nut flour.

  • Delicious!!!

  • Thank you for another great recipe. 140g (1 cup) of whole nuts might yield about 1-1/4 cups fine flour, so does 1-1/3+ cups seem right for this cookie? I ask because I already have the ground nuts.

  • Can I get in on that group hug? I love these, haven’t had them in way too long. I recently started playing around with rice flour and I agree with you. I’m narrowing down my varieties I’m making for Christmas, I think I’m adding these.
    -Gina-

  • It’s good to see a new (Italian-inspired) cookie…I grew up on them and am still hunting down recipe notes my mom and grandmas left behind. Love the flavor hazelnuts bring – I’m looking forward to making these this Christmas.

  • OMG, these sound delicious! It’s like Nutella in cookie form. I will definitely be adding this to my holiday baking list this year.Gluten free is perfect, too, since I have a friend who was just diagnosed with celiac. Desserts that are GF and taste good are hard to come by. She’ll love them!

  • Amazing!! Totally a must-try this holiday season!

  • Thank you for this recipe! It will be perfect for a cookie exchange party I have coming up!

  • I can’t wait to give these a try!!!!

  • Thank you both for sharing this recipe! What a delicious addition this will be to my usual holiday cookie line up.

  • I keep my rice flour in the freezer, it is wonderful to use in pizzelles,shortbread cookies, or any cookie that you want to be crispy.
    Now, I need to buy some hazelnuts. Thanks for sharing this lovely recipe!

  • Any suggestions for a nut that would be a proper substitute, which would give similar rich flavor and nutty texture? Allergic to hazelnuts. (Walnuts not an option – allergic to those too) Would pecans be too pecan-y? Cashews? Macadamia?

    • Almonds would work very well. They should be skinned, and to remove the skins, drop the almonds into a small pot of boiling water for about a minute or until the skin starts to loosen. Drain and rinse, then slip the skins off.

  • Ooohhh, yesss!

    Sorry… This looks perfect. Not sure I will share!

    I was going to use the cookie scoop, which I have fallen in love with especially this time of year, so thanks for the note above!

  • I have a friend coming over this weekend to bake Christmas cookies (which I haven’t done in years). These are definitely going to be on the list! They look delicious ;)

  • Storage: The cookies will keep in an airtight container at room temperature for up to one week.

    Really David, you are so funny . . .LOL ! ! ! It should have read If you are lucky, and no one else in the home discovers them, they may last 24 hours.

    Thank you for all the wonderful posts you write.

  • These look marvelous for Christmas (or anytime really). I just wish you had a print button next to your recipes.

    • I would love a print button, but someone would have to go back through all of my posts and archives and reformat them, which is a long (long) process. There are sites like printwhatyouwant.com (among others) that let you print out individual webpages.

  • On my way to the store for hazelnuts and rice flour!!

  • These look delightful! I wanna have a friend who comes over with a bottle of wine to make cookies, too. Preferably in Paris. Sigh.

  • Hi David, These look amazing!
    Do I have to temper the chocolate?
    Thanks for sharing and caring.
    Linda

  • I’ve wanted to make these ever since I got Gina DePalma’s book (and consumed plenty at Babbo throughout the years). I may just have to add these to the christmas cookie list this year! Thanks for the inspiration!

  • I am definitely going to make these for Christmas. They are like a little choc Italian Christmas hug!

  • Yummm! I am so happy to read this post as I am making my grocery list.
    These little cookies are like Nutella without the palm oil!

  • I don’t think I’ve ever called a cookie pretty before, but those cookies are really, really pretty.

  • How many days can you bake the cookies ahead of time before piping in the chocolate? I would like to make them a few days before Xmas and on Xmas day pipe the chocolate.

    Thanks for the wonderful recipes — they always won raves with my friends and family.

  • Hi David I believe you intended to inspire people to stock rice flour in their pantry, not panty. I hope! If it was a typo maybe you’d like to amend it =)
    Amazing post as always, thank you.

    Lol! : ) -dl

  • can you use sweet rice flour (mochi flour) for rice flour? Is that the same??

  • These look amazing. One question – could you use hazelnut meal (i.e. Bob’s Red Mill) in lieu of roasting and processing the nuts, or would the texture be too fine? If it is possible, any ideas on quantity?

  • David
    I would love to print this for my collection.
    Can’t find where to print. I just get the beautiful picture in the bowl. Can you rescue me ?

    • Probably many of you know this already, but if not, you can print the page by highlighting the entire recipe, copy. Then open a new document in Word or Pages and paste. The recipe will be there and you can either print or save to your computer or dropbox where I keep all of my recipes. If you save all your recipes in Dropbox you can access them from any of your devices.

  • You can also use hazelnut flour for these, sometimes called hazelnut meal. In San Francisco, Rainbow Co-op Grocery always has it in stock in the bulk section, along with almond flour. It’s probably available somewhere online…

    Hazelnut flour is an outstanding substitute for peeling and grinding your own, with better results as well- have been using it for years for holiday linzertortes.

  • Yay! Thank you, David! Love your blog, and so glad you replied.

    So many delicious recipes for holiday baking involve hazelnuts and walnuts (the latter, especially – and boy was I sad visiting the Dordogne, those beautiful trees), but I just skip over them never being quite sure what taste a different nut might impart, or add pecans instead (but that flavors not always right either). So I appreciate your insight. Thanks!

  • Rice flour is sold in bulk section of my local
    Whole Foods in Texas. If you are just experimenting with a recipe like this easy to purchase just enough needed.
    This cookie looks yummy, thanks!

  • Would store-bought hazelnut meal work, or would it be too fine a grind? Also, can the dough be made in the food processor without any adverse effects? I would love to make these for my holiday party, but since I’ll have a lot of cooking to do it would be great to use some shortcuts without affecting the quality of the product.

  • A number of folks have asked about using hazelnut flour (sometimes called ‘hazelnut meal’) – I think that might depend on how fine the hazelnut flour is. I put a picture of the ground hazelnuts that Terresa used for these cookies, so folks could see the texture, and they were great. You could check it against the hazelnut flour that you have. I haven’t tried it so can’t say for sure, but if you do try it, please let me know how the cookies turn out.

    However since the ground nuts are an important part of the cookie flavor, I do strongly suggest that you use ground hazelnuts, (or almonds), as indicated by the recipe for best results. Nuts lose their flavor quickly when ground in advance.

    For more information, read Baking Ingredients and Substitution.

  • for the gluten free folks who also go grain free: an excellent substitution of rice flour is tapioca flour, light and crunchy! just be sure to go by weigh (140 gr) not by volume (cup).

  • Love the name! Translates as “Lady Kisses”

  • These are cute! I’m not that big on chocolate so I wonder what else might be a good filling. Maybe some sort of jam, marmalade, or something along those lines?

  • Can one use brown rice flour? Would that make a difference in the baking?

  • Can’t wait to try these, I too look for gluten-free and egg free cookies which are fabulous.

    When I do use eggs I use duck eggs as they are much more agreeable to my belly than chicken eggs. I hear that the French bake with duck egg, but have never seen recipes for them. Do you have any insight or advise? I adjust for the difference in volume and go and get a reasonable product usually. But duck eggs are proportioned differently than chicken eggs, a giant yolk with less white which is beautifully translucent. Love to hear any thoughts on working with duck eggs, hard boiling them has been the worst!

    Love your books and blog….. Thanks…… Anne

  • Thank you, thank you, thank you. I love that these are gluten free and will ease the burden of finding gluten free options for my child. They look delicious.

  • I was so surprised and happy to see the rice flour instead of the all-purpose white flour. I can’t wait to make them for my gluten-free family members!!! They look delicious! This comes at a great time of year with the Christmas holidays when I can no longer make all of the old traditional gluten filled cookie recipes. Thank you so much.

  • Yes please! Thank you David for sharing, and Terresa for the marvellous recipe :)

  • Ben c est en fait le MACARON san franciscain ou SANS franciscain

  • What a strange coincidence. I saw these for the first time today at Whole Foods. They have a selection of holiday cookies that look homemade – these, macaroons, thumbprints etc. A good idea for people who can’t or choose not to bake. Anyway I’d never seen them before today and now I discover how to make my own on your site! Awesome.

  • I must add these to my Italian cookie spread for Christmas. Thinking there must be a trial run this weekend! Thanks for a simple, nostalgic recipe David.

  • Hi David,
    I was wondering, can I make rice flour by blitzing rice in the blender? I’m suggesting using the sugar to powdered sugar trick. Or does rice flour have to have some specific type of grain or consistency to work?
    cheers,
    Alison

  • I can’t wait to make my own this weekend….
    Thanks for sharing!!!!

  • you mean they don’t group hug in paris?? i am shocked! :) what beautiful little cookies! they look a little like macarons, but even better…(i like my cookies with more butter than less). very excited to try them.

  • I do like them very much, and I want simply to underline the fact that they are not “italian-inspired”

    But they are part of the traditional “cucina piemontese” (my hometown region in italy)

    Yet I loved the post, the recipe and the pictures :)

    have fun in paris

    p.s. any suggestion about bombay ?

  • Hi David, I would love to make these. I have a query though, do you have a suggestion for an alternate filling instead of chocolate. I know hazelnuts and chocolate are the perfect pairing, but I wanted to try these with a different flavour filling.
    Thanks!

  • Ambika + Schweet: You could use fondant, a bit of nut butter, or some a drop of stiff jam as filling.

    gu: Because of the flak whenever I post a recipe from a certain country, like these cookies, I am certain that someone would come forward and suggest that there is something not traditional about the recipe, for whatever reason. So I unfortunately have to choose words carefully to avoid conflict.

    Alison: I’ve never done that, but if you do, let us know if it works out.

    Anne: Although I see duck eggs at the market, I’ve never been served anything in France made with them. I would imagine they get used for things like omelettes and scrambled eggs (they make excellent Mexican huevos ranchero!) But I don’t know any French recipes that specifically call for them.

  • Thank you! I think i’ll try the jam:) am making these this weekend:)

  • David: I got your point ;)
    I don’t use to do them at home, neither my granma and mom do, but I had then a thousand times at bars a pasticcerie in italy, and yours look as good as their :)

    I could neither resist to have them while i am waiting for my morning coffee :)

    Sorry that I to have been so fussy.

  • Awesome recipe!!!!!

    I love you David and Terresa :)

  • While i’ve never tried a Baci di Dama cookie, i’e seen plenty of recipes and none of them look so appetizing as this! Hazelnut and chocolate, yum! I’ve been making quite a few biscuits and cookies of late, a coffee and almond biscotti on Monday and Greek almond shortbread (kourabiethes) yesterday! I guess I know what’s next!

  • I cannot wait to try these. Thank you!

  • Try adding just a pinch of roasted and ground fenugreek seeds to the hazelnut powder for a real touch of exoticism !

  • you are speakin’ my language. just lovely.

  • Tres beau, comme d’habitude. These past 10 years, I made a version of these called “sleigh bells”, but I am going to try these ones this year, because the rice flour intrigues me. You are the best David, thank you for sharing.

  • Would these freeze well for 2-3 weeks?

  • Thank you, David, for another excellent-sounding recipe. You are so thorough. I cannot understand how anyone who read the whole thing would miss your detailed comment about substituting almonds and how to prepare them. !!!

    As for infinite substitutions, especially in the flour department, some of the things mentioned are not “flour” and will give a different result. Which may be fine. The individual should do their own experimentation. The rice flour sounds good for the reason you stated. Crispiness. As I recall it is the flour used in Asian tempura that gives such a light crispy “breading”.

    David, you also get very high marks from me for your infinite patience.

  • This recipe is beautiful in its simplicity. With the holidays coming up (not that cookies ever need an excuse), what a beautiful treat you’ve shared with eaters of all sorts. Bravo!

  • Got all the ingredients and ready to go! One question: why do you place the filled cookie on their sides on the rack? Is it to avoid an imprint in the cookie?

  • From the photograph it looks to me as though the filled cookies are more stable on their sides as their tops and bottoms are rounded. Less apt to roll around while the filling sets up?

  • I made them this afternoon and just tasted the first cookie – they are exactly as wonderful as you said. Thank you so much for this recipe!

    In my oven I had to let them cook a tiny bit longer though, about 20 min at 160C.

  • These are now on my Christmas cookie list! I wonder if I could make them, roll out the dough and then freeze them for baking later. I like to freeze unbaked cookies a week or two before I need to give them out. Do you think baking the frozen dough would cause a problem with their shape/rise/spread in the oven?

  • So thrilled to have this recipe, David. Thank you and Terresa for them. I have to do a lot of gluten-freee baking for my family and am always looking for new recipes. I am so excited to try these. Merry Christmas.

  • Hi David,
    Have you had any experience substituting Pine Nuts when baking (instead of almonds or hazelnuts) Both of my children are allergic to peanuts and tree nuts, but the delicious and ridiculously expensive pignoli (which is a seed) is a-o.k.
    I’d love to add this to my christmas repertoir-
    Thanks :-)

  • Almonds, walnuts, hazelnuts, pecans, etc., are all edible seeds of the trees that bear them. So are pine nuts. Pine nuts are usually on the forbidden list for anyone allergic to any other tree nuts and/or peanuts, which are legumes (sometimes called “ground nuts”).

    Interesting that pine nuts would not be a problem for nut-allergic children.

  • nadine: Pine nuts are very expensive, as you mentioned (and one should be careful about which pine nuts they buy because of pine nut syndrome) – so I buy ones from Europe. Plus their flavor is very strong, so I wouldn’t advise using them.

    SP + Ruth: I’ve not frozen them but give it a try!

  • David and others, here is a list of companies and brands that have had reported cases of PNS (Pine Nut Syndrome). In the article that led to this one, the writer remarked that Trader Joe’s had had reported cases of PNS even though its pine nuts were from Russia and Korea, so it must not be limited to China. This study ended in 2011, but appears to be the most current info out there. It may also be out of date by now as retailers changed out their pine nuts to other sources?

    So, off topic, but FWIW:

    http://pinenutsyndrome.wordpress.com/wherefrom/