Italian Chocolate Cookies: the simple recipe for a delicious dessert

These Italian chocolate cookies are irresistibly good and a very easy-to-make dessert. To make them, you will only need three ingredients: dry biscuits, a high quality hazelnut cream and granulated sugar to decorate. Similar in look to classic baci di dama, these cookies are soft, delicious and fresh, perfect to serve as a delicious after-meal or as a genuine snack for the children of the house.

Simple and fast, these no-bake dessert recipe does not require baking in the oven, nor the use of butter, flour or yeast, making them suitable for everyone. So let’s find out how to make these Italian chocolate cookies by following our recipe step by step.

Tips

To make the mixture compact and workable right away, we suggest you transfer the hazelnut cream in the stand mixer in the refrigerator for a few minutes.

The Italian chocolate cookies are very easy sweets to make and you can customize them as you prefer.  This recipe calls for the classic dry biscuits, but you can choose the shortbread biscuits you love most, for example wholemeal, cocoa, with honey or buckwheat biscuits.

Even the hazelnut cream can be replaced with another dried fruit cream, such as almond or pistachio; you can also choose a white chocolate cream or a coconut cream, for an even more delicious and summery final result.

How to store Italian Chocolate Cookies

Italian chocolate cookies can be stored in the refrigerator, in a special airtight container, for about 4-5 days.

How to make Italian Chocolate Cookies

Collect the biscuits in a stand mixer (1) and blend them until they are powdered.

Add the hazelnut cream (2).

Blend again until the mixture is compact and homogeneous (3). If it is too soft, let it harden in the refrigerator for a few minutes.

At this point, take a little mixture at a time and form small balls of equal size; pass them in granulated sugar and arrange them on a serving dish (4).

Take a ball, press it lightly on one side and fill it with the hazelnut cream. Close with the other ball and repeat the same procedure with all those available. Let cool in the refrigerator for about 30 minutes, then bring to the table and serve (5).