Chocolate and vanilla shortbread cookies
Prep time
Cook time
Total time
Chocolate and vanilla shortbread cookies (recipe also in English on OPSD blog) Chocolate and vanilla shortbread cookies are my take on Baci Di Dama, a traditional Italian cookies recipe. Their texture is both crunchy and melt-in-your-mouth tender which makes it so hard to stop at just one, try it now!
  • For the shortbread cookies
  • 350 g of plain flour
  • 180 g of butter at room temperature
  • 120 g of granulated sugar
  • 1 large egg
  • the seeds of ½ vanilla bean
  • ½ level teaspoon of fleur de sel
  • For the chocolate filling
  • 200 g of dark chocolate (or milk chocolate, as an alternative)
  • 1 tablespoon of butter
  • 1 teaspoon of cream
  1. For the shortbread
  2. Line two baking sheets with baking paper.
  3. In a large bowl, sift together the flour and the fleur de sel.
  4. In the standing electric mixer, cream together the butter, the sugar and the vanilla seeds for approximately 3 minutes or until you have a light and fluffy mixture.
  5. Add the egg and beat again for a few minutes until well combined.
  6. Fold the sifted flour, one tablespoon at a time, into the mixture and combine into a smooth and soft dough.
  7. Transfer the dough to a piping bag with a large and star-shaped nozzle and pipe some circles (Ø 3-4 cm) onto the two prepared baking sheets.
  8. Chill in the fridge for at least 15 minutes (better overnight).
  9. Preheat the oven to 165°C.
  10. Bake the shortbread cookies for about 18/20 minutes.
  11. Allow them to cool completely before removing from the baking sheets.
  12. For the chocolate filling
  13. Melt the butter, the chocolate and the cream in the microwave oven (or cook them in a double saucepan).
  14. Use a whisk to combine the mixture and then transfer it to a piping bag without nozzle.
  15. Pipe a knob of chocolate filling in the middle of a shortbread cookie and then put another shortbread cookie on top, pressing slightly.
  16. Repeat the process with all the shortbread cookies.
  17. Keep in the fridge to harden the filling until it’s time to serve them.
Recipe by OPSD Il gustoso food blog at