I baked Baci di Dama, delicate sandwich cookies from Piedmont made with finely ground hazelnuts and paired with rich dark chocolate. These “lady’s kisses” are elegant, buttery, and melt in the mouth—perfect with coffee or tea.
Why You’ll Love This Recipe
I love how simple ingredients yield something so refined. The nutty crumbly texture of the hazelnut dough paired with bittersweet chocolate feels indulgent yet light. They’re also surprisingly easy to make in batches, ideal for gifting or cozy afternoons. The nostalgic flavor and petite size make them irresistible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Toasted hazelnuts
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All‑purpose flour
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Powdered (or caster) sugar
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Unsalted butter (cold, cubed)
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A pinch of salt
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Vanilla extract and/or lemon zest (optional)
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Dark chocolate for melting and sandwiching
directions
I start by toasting hazelnuts until fragrant, then pulse them in a food processor with sugar and salt until fine—like nut flour. I add all-purpose flour and cubed cold butter, plus vanilla or a touch of zest, pulsing until the dough just comes together. I wrap it and chill for about 30 minutes.
Once chilled, I roll small balls (~1 cm) with cold hands, place them spaced on parchment-lined trays, then freeze for an hour to help them hold shape. I bake at a moderate temperature (around 150 °C / 300 °F) for about 10–15 minutes until lightly golden but still pale. After cooling, I melt dark chocolate and pipe or dab a little between each pair to form the iconic kiss sandwiches. I let them set before serving.
Servings and timing
This recipe yields about 20 to 40 cookies depending on size. Prep takes around 15 minutes, dough chilling 30 minutes, freezing shaping about 1 hour, baking 10–15 minutes, plus cooling and assembly — total time approximately 2 hours.
Variations
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I sometimes swap hazelnuts with almond flour or use a 50/50 mix with chestnut flour for a seasonal twist.
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I’ve added a bit of lemon or orange zest and vanilla for a fragrant lift.
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For a richer cookie I stir in a teaspoon of espresso powder or cocoa powder into the dough.
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If I want a sweeter filling, I use white chocolate or even apricot jam instead of dark chocolate.
storage/reheating
I store assembled cookies in an airtight container at room temperature for up to 1 week. Unfilled cookies can freeze for up to 3 months, and I melt the chocolate and sandwich them after thawing. I don’t reheat these—they’re best at room temperature for texture and flavor.
FAQs
What is the origin of Baci di Dama?
I learned they hail from Piedmont—specifically the towns of Novi Ligure and Tortona in the 19th century—and the name means “lady’s kisses,” referencing the chocolate that binds the two halves.
Can I make them gluten‑free?
Yes—I’ve used rice flour or almond flour in place of all-purpose flour, though the texture is slightly softer but still delicious.
Is chilling the dough important?
Absolutely—I find chilling (or freezing shaped balls) helps them retain their shape and gives colder butter time to firm up, ensuring a tender crumb and less spreading.
How do I remove hazelnut skins?
I often leave skins on for rustic charm, but if I want a smoother look, I blanch them with baking soda and rub in a towel to peel skins before toasting.
Can I use Nutella instead of melted chocolate?
Yes—I sometimes use Nutella or chocolate-hazelnut spread for a sweeter, creamier filling. I apply a small smear between matched cookie halves instead of piping melted chocolate.
Conclusion
I absolutely adore baking Baci di Dama—they feel refined yet accessible, nostalgic yet fresh. The crisp, nutty cookies sandwiched with chocolate always impress, whether I’m serving them after dinner or gifting them. Let me know if you’d like tips for seasonal flavor variations or gluten‑free adaptations!
Print
Baci di Dama – Traditional Italian Lady’s Kisses Cookies
- Total Time: approx 1 hour 5 min
- Yield: ~20–32 sandwiches
Description
Delicate Italian “lady‑kiss” cookies—two crisp, nutty hazelnut gems sandwiched with velvety dark chocolate. Sophisticated, buttery, and utterly irresistible.
Ingredients
150 g toasted and skinned hazelnuts (about 1 cup)
⅔ cup (85 g) all‑purpose flour (or rice flour for gluten‑free)
½ cup (100 g) granulated sugar
Pinch of fine salt
6 Tbsp (85 g) unsalted cold butter, cut into small pieces
≈ 2 oz (55 g) dark or bittersweet chocolate, melted
Instructions
Preheat oven to 325 °F (160 °C). Line baking sheets with parchment paper.
Grind hazelnuts in a food processor until very fine, resembling coarse polenta. Add sugar, salt, and flour; pulse to combine
Add cold butter and pulse until dough just begins to hold together, about 20–25 pulses
Transfer to work surface and knead briefly into a smooth ball. Wrap and chill for about 30 minutes.
Roll dough into small 1 cm (marble‑sized) balls. Place on baking sheets about 1.5″ apart. Chill again (30–60 min) for firm shape
Bake cookies for 10–15 minutes until just golden on top; for a delicate pale finish, bake at 150 °C (130 °C fan)/300 °F for 10 min then reduce to 120 °C (110 °C fan)/250 °F for an additional 5 min
Let cool completely. Melt chocolate over a bain‑marie or microwave gently. Let cool slightly until thickened (~10 min).
Invert half the cookies (flat side up), pipe or spoon chocolate onto each, then top with a second cookie to form a sandwich. Press gently and let set until firm (~15–30 min)
- Prep Time: 15 minutes plus chilling
- Cook Time: 15 minutes
- Category: Dessert
