Description

The taste of tradition in the simplicity of a kiss

At Teo&Bia, baking is a family affair. For our Baci di Dama, we didn’t look for complicated secrets, but simply the perfection of the Piedmontese tradition. Each cookie is the result of a slow, labor-intensive process, where the craftsmanship is evident in every single crumb.

The heart and soul of this recipe is the Piedmont IGP hazelnut. We use a lot of it—at least 35%—because we want its toasty aroma to be the first thing to greet you. We combined it with the lightness of rice flour to create a shortcrust pastry that melts in your mouth, with a drop of rich dark chocolate nestled inside.

No artificial flavors, no preservatives: just the pure, natural taste you’d find in our own kitchen. When you choose our Baci di Dama, you’re bringing a little piece of our history and our region to your table—made with the dedication that only a small family-run business can provide.

Ingredients

Only the finest ingredients make it into our pantry:

• Piedmont IGP hazelnuts (minimum 35%)
• Rice flour
• Non-hydrogenated vegetable margarine
  (water, coconut oil, shea butter, sunflower oil, emulsifier: sunflower lecithin, concentrated carrot juice, concentrated lemon juice, sea salt, lemon oil)
• Brown sugar
• Dark chocolate
  (cocoa paste, cane sugar, cocoa butter, vanilla extract; cocoa: 60% minimum)

Note for allergy sufferers:
May contain traces of gluten and soy.