Baci di Dama
Baci di Dama are little bites of buttery goodness straight from Italy.
Two tiny hazelnut cookies sandwiched together with a layer of chocolate are impossible to resist. With this recipe, I’ll show you how to make them perfectly tender so they melt in your mouth.
Originally from the region of Piedmont, these Italian hazelnut cookies are known as Baci di Dama, which translates to “Lady’s Kisses”. The name alone is enough to entice you! This area is also known for dishes such as Bagna Cauda, Baked Peaches, and crunchy Brutti ma Buoni.
The traditional recipe for Baci di Dama calls for equal quantities of butter, sugar, ground hazelnuts, and flour. I have included cup measurements to make it a little easier. This is a nutty shortbread cookie that is very simple to make.
Why you’ll love this recipe
- Delicious Flavor – The combination of hazelnuts and chocolate is renowned in Piedmont because of the export of the famous chocolate spread, Nutella. You know how much you love that classic combination, and this Italian chocolate hazelnut cookie is no exception – you will love it, too!
- Buttery Texture – Baci di Dama cookies are known for their wonderful texture. The crisp but crumbly cookies are perfectly matched with a creamy, smooth chocolate filling. One bite of the cookies, and you’ll know exactly what I mean.
- Gorgeous Appearance – These cookies, sandwiched with chocolate, are so elegant and ideal for gift giving. Everyone will love these adorable-looking cookies, which are excellent for any special occasion.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
Because the ingredients for Baci di Dama are quite basic, it is important you use the best quality. As well as all-purpose flour, unsalted butter, white sugar, and a pinch of fine salt, you will need:-
- Ground hazelnuts – For the quickest results, use pre-ground hazelnuts, but choose a fresh package for the best flavor in your cookies. Grinding your own gives the best taste and texture but requires toasting and processing the nuts beforehand (see below – Tips for Success).
- Dark chocolate – Use dark chocolate chips made for melting. These are readily available in the baking aisle and contain stabilizers that ensure smooth melting and a clean set when cool.
Instructions
Preheat the oven to 320°F (160 °C) and line two large baking sheets with parchment paper.
Beat together the butter and sugar.
Mix in ground hazelnuts, flour, and salt until the dough comes together.
Roll small balls of dough. Chill for 1 hour before baking.
When cool, sandwich two cookies together with melted chocolate.
Marcellina’s Hint: If the cookie dough is too crumbly to come together, add a little chilled water, starting with a teaspoonful. Similarly, if the dough is too sticky to roll into balls, chill the dough for 30 minutes.
Substitutions
- Hazelnuts: Use ground almonds instead.
- Unsalted butter: Substitute salted butter if that’s what you have. Be sure to omit the added salt.
- Chocolate: Sandwich the cookies together with Nutella instead of dark chocolate.
Variations
- Toasty: For extra flavor, hazelnuts can be toasted for 5-7 minutes at 350°F (180°C). Cool completely before using them to make the cookies.
- Festive: Add ½ teaspoon of ground cinnamon when adding the flour.
- Mocha: Mix in ½ teaspoon of espresso powder along with the flour.
Storage
Store in an airtight container for one week. If the weather is warm, store in the refrigerator.
To freeze, place in an airtight container for up to one month. When ready to serve, remove the container from the freezer and allow it to thaw in the refrigerator overnight. This is the best way to avoid condensation on the cookies, making them soft.
Top Tips
The success of these simple Baci di Dama cookies depends greatly on the choice of ingredients and these simple steps.
- Plan and have all ingredients at room temperature for the best results.
- Buy ground hazelnuts fresh from the store, as nuts can quickly go stale.
- If you can’t find ground hazelnuts, spread whole hazelnuts onto a baking sheet and toast at 350°F (175°C) for 10-12 minutes until golden brown. Rub the skins off, then use a blender or food processor to pulse grind with a tablespoon of sugar to avoid a greasy paste. Store leftovers in an airtight container in the fridge for one week or in the freezer for longer.
- Follow the steps for shaping the dough into balls. These cookies should be small and delicate.
- Don’t skip chilling the dough. This is important for the cookies to keep their shape during baking.
- When melting the chocolate, use a dry bowl to avoid seizing. Don’t overheat the chocolate, as this can also cause it to seize or clump.
- Be sure that the cookies cool completely before filling them with melted chocolate.
FAQ
Baci di Dama are from Piedmont, the beautiful region my husband’s family is from. Some reports say these delicate cookies were created in Tortona in the 19th century. However, it’s also said that a chef of the House of Savoy created these for King Vittorio Emanuele II, who wanted a special sweet. Either way, what is known is that Baci di Dama represents two lips sweetly coming together in a kiss.
Baci di Dama means “Lady’s Kisses” in English. These are Italian hazelnut cookies sandwiched together with chocolate, representing the “kiss.”
Serving Suggestions
Serve these cookies as part of a special occasion cookie plate. Include delicious cookies like Italian Butter Cookies, Cuccidati, and Italian Wedding Cookies.
I’m sure these Baci di Dama cookies will become a firm favorite with your family and friends, as they are with mine. This is one Italian cookie that you won’t easily forget!
Related Recipes
Savoiardi – also known as ladyfingers and used for tiramisu.
Crostoli – fried, crunchy Italian pastries for celebrations.
Pipparelli – similar to biscotti, flavored with cinnamon, cloves, and black pepper.
Cantucci – a reader favorite.
Pignoli Cookies – almond paste cookies.
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Baci di Dama Recipe
Ingredients
- 7 ounces (1¾ sticks/200 grams) unsalted butter at room temperature
- 1 cup (7 ounces/200 grams) granulated white sugar
- 1 ½ cups (7 ounces/200 grams) all purpose flour
- 7 ounces (7 ounces/200 grams) ground hazelnuts See Note 1
- ¼ teaspoon fine salt
Chocolate filling
- 3 oz (85 grams) semisweet (dark) chocolate finely chopped
Instructions
- Preheat the oven to 320°F/160ºC. Line two large baking sheet with non-stick parchment paper.
- Beat the unsalted butter and granulated white sugar together until smooth and creamy.
- Add the ground hazelnuts, flour and salt to the creamed butter and sugar. Combine until the dough comes together. Be sure that the mixture is well combined by scraping the bowl with a spatula, getting right to the bottom. Mix again if necessary.
- Divide the dough into four equal portions. Roll each portion into a 9-inch/22 cm log. Cut the log into 25 even slices. Roll each into balls. Each ball will be approximately the size of a hazelnut in the shell. If the dough is too sticky, chill for 30 minutes.
- Arrange on prepared baking trays, leaving a little room between each. Chill for 1 hour.
- Bake in the preheated oven for 15 minutes, until pale golden.
- Remove from the oven. Cool for 5 minutes before transferring to wire rack to cool.
To assemble
- Place the chopped chocolate in a microwave safe bowl.
- Melt chocolate in the microwave using short 30-second bursts on low power, stirring well after each interval.
- Stop before fully melted and let residual heat finish the job. Cool until slightly thickened before using.
- Allow the cookies to cool completely, then spoon half a teaspoon of melted chocolate on one upturned cookie. Allow the chocolate to set a little. Top with a matching half and sandwich them together.
- Allow chocolate set before serving. If necessary, place in the fridge to set.
Notes
- Ground hazelnuts are best measured by weight. The cup measurement can vary anywhere between 1 1/2 to 1 3/4 cups.
- For extra flavor, ground hazelnuts can be toasted for 5-7 minutes in a 350°F (180ºC) oven, then set aside to cool.
- Have all ingredients at room temperature.
- Avoid water in the bowl and overheating when melting the chocolate to prevent seizing.
- If you don’t have a microwave, melt the chocolate in a heat-safe bowl over a saucepan of barely simmering water.
- You’ll only need a small amount of melted chocolate for each cookie. This is a case where more isn’t better.
- Let the melted chocolate set a little on the cookie before topping with the second cookie. This helps prevent the cookies from slipping and sliding, which makes everything harder.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated recipe was first published here on Marcellina in Cucina on 5 October 2010.
Hi,
I’m allergic to dairy, with what do you suggest to replace the butter with?
You could try using a good-quality dairy-free butter substitute like margarine. Look for one that’s made for baking and has a similar fat content to regular butter. I haven’t tested it myself, but I think it should work well here. Let me know how it goes if you give it a try
Hi what other nut can I use can’t find hazelnuts thank you for your wonderful recipes tried many always great
Peggy, use ground almonds instead of hazelnuts.
Hi,
May the extra cookies be good if frozen?
thank you
Yes, absolutely. Baci di Dama are perfect to freeze! I’ll add that to the notes.