Baci di Dama

These Baci di Dama cookies are melt-in-your-mouth and so buttery.

Sandwiched with dark chocolate, these Italian cookies are the ideal accompaniment for your cup of coffee or tea.

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!!

Other recipes from this beautiful region are the hot anchovy dip known as Bagna Cauda and a super easy dessert of Baked Peaches.

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.

Ingredient notes

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

Traditionally, the recipe for Baci di Dama is made using 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.

Preheat the oven to 320°F/160ºC and line two large baking sheets with parchment paper.

Beat together 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.

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, the hazelnuts can be toasted for 5-7 minutes at 350°F (180°C) and cool completely before using.
• 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 1 month. To defrost, remove the container from the freezer and allow thaw in the refrigerator overnight. This is the best way to avoid condensation on the cookies, making them soft.

Tips for Success

The success of these simple Baci di Dama cookies depends greatly on the choice of ingredients.

• Have all ingredients at room temperature for best results.
• Buy ground hazelnuts fresh from the store, as nuts 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 (fridge for one week, 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 sieving.
• Be sure that the cookies cool completely before filling them with melted chocolate.

FAQ

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 pastries
Pipparelli –  similar to biscotti, flavored with cinnamon, cloves, and black pepper
Almond Biscotti – tried and tested recipe
Pignoli Cookies – almond paste cookies

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Baci di Dama Recipe

Originally from the region of Piedmont, these Italian hazelnut cookies are known in Italy as Baci di Dama and consist of two little hazelnut cookies sandwiches with chocolate. A truely delicious combination.

5 from 36 votes

Print Pin Review

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Cooling time: 1 hour hour

Total Time: 1 hour hour 55 minutes minutes

Servings:50 sandwiched cookies

Author: Marcellina

Ingredients

• ▢ 7 ounces (1¾ sticks/200 grams) unsalted butter at room temperature
• ▢ 1 cup (7 ounces/200 grams) granulated white sugar
• ▢ 1¾ cups (7 ounces/200 grams) ground hazelnuts
• ▢ 1 ½ cups (7 ounces/200 grams) all purpose flour
• ▢ ¼ teaspoon fine salt

Chocolate filling

• ▢ 3 oz (85 grams) semisweet (dark) chocolate finely chopped

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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 ½ a teaspoon of melted chocolate on one upturn cookie. Top with a matching half and sandwich them together.
• Allow chocolate set before serving. If necessary, place in the fridge to set.

Notes

• 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.

Recipe adapted from Caffe` Italia by Liz Franklin.

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Nutritional Estimate Per Serving

Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 41mg | Potassium: 16mg | Fiber: 1g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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.