Gluten free Vegan Baci di Dama (Italian Hazelnut Cookies)
A super easy recipe to make vegan gluten free Baci di Dama at home! Few simple ingredients to bake these traditional Italian hazelnut cookies, crumbly and delicious!
Servings 8 baci di dama (16 cookies)
Equipment
- 1 bowl
- 1 whisk/hand mixer/spoon
- 1 baking pan
- 1 kitchen scale
Ingredients
- 50 grams hazelnut flour or ground hazelnuts (or almond flour)
- 70 grams brown rice flour, gluten free
- 50 grams gluten free starch
- 30 grams sugar, white or brown
- 70 grams softened margarine or vegan butter
- 3-4 drops of hazelnut ot almond extract (optional)
- vegan chocolate (hazelnut) spread
Instructions
- Pre heat oven at 160 C / 320 F
- Add softened margarine and sugar to a bowl
- Add flours, starch and salt, mix with a spoon and then with your hand, squeezing all the ingredients together until you have a uniform dough
- Divide the dough using an ice cream scoop or simply a spoon and roll it into small balls
- Place them on a baking tray and flatten them slightly with your hand
- Bake for 20 minutes, or until the bottom of the cookies is light brown
- Let cool down completely, then sandwich them together with a layer of chocolate spread
- Keep them in an airtight container to preserve the crumble (best in the refrigerator in the warm season)