Baci di Dama, meaning “lady’s kisses,” are elegant Italian cookies made with hazelnuts and sandwiched together with a rich chocolate filling. Originating from Piedmont, Italy, these bite-sized treats are delicate, nutty, and irresistibly delicious.
Why You’ll Love This Recipe
- Classic Italian flavor with a tender, melt-in-your-mouth texture
- Filled with dark chocolate for a rich contrast
- Beautiful presentation—perfect for gifting or entertaining
- Customizable and gluten-free friendly
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Toasted hazelnuts, finely ground
- All-purpose flour (or rice flour for gluten-free version)
- Powdered sugar
- Unsalted butter, cold and cubed
- Salt
- Vanilla extract (optional)
- Dark chocolate, chopped and melted
directions
- Toast hazelnuts and rub off skins. Let cool, then finely grind.
- In a food processor, combine ground hazelnuts, flour, powdered sugar, and salt. Add butter and pulse until the dough comes together.
- Roll the dough into small balls (about 1 cm). Place on a tray and chill for 30–60 minutes.
- Preheat oven to 325°F (160°C). Bake for 10–12 minutes until pale golden. Let cool completely.
- Melt chocolate and cool slightly. Spoon or pipe a small amount onto one cookie and press another on top.
- Let the chocolate set before serving or storing.
Servings and timing
- Servings: 20–24 sandwich cookies
- Prep time: 20 minutes
- Chill time: 30–60 minutes
- Bake time: 10–12 minutes
- Total time: 1–1.5 hours
Variations
- Use almonds or pistachios instead of hazelnuts
- Swap dark chocolate with Nutella or white chocolate
- Add citrus zest or espresso powder to the dough
- Make gluten-free with rice flour or almond flour
storage/reheating
- Store in an airtight container at room temperature for up to 1 week
- Freeze cookies (assembled or unassembled) for up to 3 months
- Do not microwave; enjoy at room temperature
FAQs
Can I use store-bought ground hazelnuts?
Yes, but freshly ground roasted hazelnuts give better flavor and texture.
Do I have to remove the hazelnut skins?
Not necessarily, but removing them reduces bitterness and improves appearance.
Why chill the dough before baking?
Chilling helps prevent the cookies from spreading too much and maintains their shape.
Can I make the dough ahead of time?
Yes, refrigerate overnight or freeze for later use.
What type of chocolate works best?
Use good-quality dark chocolate (60–70% cacao) for a rich, balanced flavor.
How do I make them uniform in size?
Use a small cookie scoop or kitchen scale for even balls.
Are these cookies gluten-free?
They can be—just substitute rice flour or a gluten-free blend.
How long will they keep?
They’re best within a week, but can be frozen for longer storage.
Can I double the recipe?
Yes, it scales well. Just bake in batches.
What’s the origin of Baci di Dama?
They come from Tortona, Piedmont, and date back to the 19th century.
Conclusion
Baci di Dama are a classic Italian treat that combine the richness of hazelnuts with smooth chocolate in a perfectly petite cookie. Their elegant look and exquisite taste make them ideal for gifting, special occasions, or enjoying with a cup of coffee or tea.
Print
Baci di Dama Italian Cookies
- Prep Time: 5 minutes
- Cooling Time: 2 hour
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: About 30 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Baci di Dama, or “lady’s kisses,” are classic Italian sandwich cookies made with hazelnut or almond flour and filled with rich dark chocolate. These delicate, buttery bites melt in your mouth and are perfect with coffee or as a sweet gift.
Ingredients
For the cookies:
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1 cup (120g) hazelnut flour or finely ground hazelnuts
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1 cup (120g) all-purpose flour
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3/4 cup (170g) unsalted butter, cold and cubed
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1/2 cup (100g) granulated sugar
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1/4 tsp salt
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1/2 tsp vanilla extract (optional)
For the filling:
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3 oz (85g) dark chocolate, finely chopped
Instructions
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Make the dough: In a food processor or bowl, mix hazelnut flour, all-purpose flour, sugar, salt, and butter until a crumbly dough forms. Add vanilla if using. Knead lightly just until it comes together.
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Divide the dough into 2 equal parts, shape each into a log, wrap in plastic, and chill for 1–2 hours (or freeze for 30 minutes).
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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
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Slice dough into small pieces and roll into 1/2-inch balls. Place on the baking sheet spaced slightly apart (they won’t spread much).
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Bake for 14–16 minutes, or until the bottoms are lightly golden. Let cool completely.
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Make the filling: Melt the dark chocolate in a heatproof bowl over simmering water (or in the microwave in short bursts). Let cool slightly to thicken.
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Spread or pipe a small amount of chocolate onto the flat side of one cookie and sandwich with another.
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Let cookies sit at room temperature or chill briefly until the chocolate sets.
Notes
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For almond variation, substitute hazelnut flour with almond flour.
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Store in an airtight container for up to 1 week or freeze for longer storage.
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Traditional and elegant, these cookies are great for holidays and special occasions.