Christmas Baci di Dama Cookies

5 from 2 votes

These festive Italian Christmas Baci di Dama Cookies are the perfect Christmas dessert recipe! Made in red, white, and green with hazelnuts for a bright and colorful addition to a cookie platter.

Prep Time20

Cook Time15

Assembly TIme15

Total Time50

Cuisine: Italian

Course: Dessert

Servings: cookies

Calories: 73kcal

Equipment

Food processor
Scale ideal when baking, but cup measurements are also provided
Measuring Cups
Measuring spoons
2 Medium Bowls
2 Baking sheets
2 Parchment paper or silicone baking mats

Ingredients

1 cup hazelnuts
2 ½ ounces all purpose flour (approximately 1/2 cup)
1 ¾ ounces granulated sugar (approximately 1/4 cup)
2 Tablespoons cornstarch
¼ teaspoon salt
5 Tablespoons unsalted butter chilled, cut into 1/2 inch pieces
½ teaspoon vanilla extract
4 drops red food gel more as needed, see note 1
4 drops green food gel more as needed
½ cup bright white candy melts or white chocolate chips, see note 2

Instructions

Preheat oven to 350℉ with racks in the upper middle and lower middle positions.
Toast your nuts by placing them in a skillet over medium heat, tossing regularly, until fragrant, about 3-4 minutes.
1 cup hazelnuts
Let the nuts cool slightly and rub them to remove most of their skins. This can be done with your hands or putting them in a clean towel.
In a food processor, combine the toasted nuts, flour, sugar, cornstarch, and salt. Process until the nuts are coarsely ground.
2 ½ ounces all purpose flour, 1 ¾ ounces granulated sugar, 2 Tablespoons cornstarch, ¼ teaspoon salt
Add the butter and vanilla and process again to combine. The nuts will be closer to finely ground by now.
½ teaspoon vanilla extract, 5 Tablespoons unsalted butter
Separate the dough into two bowls. Add one food coloring to each bowl and mix to combine (this is easiest when done with your hands).
4 drops red food gel, 4 drops green food gel
Use a 1 teaspoon measuring spoon to scoop out dough, and roll each one into a ball. Then slightly flatten. Repeat with all dough of both colors.
Place the dough balls on two parchment or silicone baking mat lined baking sheets, 1 inch apart.
Bake until the bottom edges of the cookies are starting to turn a light golden brown, approximately 15-17 minutes.
Let the cookies cool completely on the baking sheets.
Melt your candy melts as per package directions.
½ cup bright white candy melts
Take one red cookie and dunk the flat side into the candy melts, just enough to coat. Stick it against the flat side of a green cookie. Place on a flat surface to harden.
Repeat with the remaining cookies.
Once they are all set, store in an airtight container.

Notes

Food gel will give you much brighter color than food coloring as it is more concentrated. Regular food coloring can be used however you will end up with lighter colors as adding too much of it will impact the consistency of the dough.
I prefer bright white candy melts because they are much easier to work with and a great bright white color. Regular white candy melts and white chocolate chips will work but have a yellow tint to them.

I like to use silicone baking mats because they are reusable and I find the cookie bottoms do not brown too quickly compared to parchment paper.

Nutrition