If you adore delicate, nutty treats that melt in your mouth and bring a touch of Italian charm to your kitchen, this Baci di Dama (Italian Hazelnut Cookies) Recipe is just what you need. These “lady’s kisses” are tender hazelnut cookies sandwiched together with rich dark chocolate, offering the perfect balance of buttery texture and chocolatey bliss. Whether you’re new to Italian desserts or looking for a timeless classic to impress guests, these cookies deliver elegance and warmth in every bite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to these cookies’ irresistible flavor and texture. Each component plays a crucial role to create that signature crumbly yet tender bite, with the toasted hazelnuts adding warmth and depth, while the chocolate ties everything together beautifully.
- Hazelnut flour or finely ground toasted hazelnuts (1 cup / 120g): Provides a rich, nutty flavor that defines the cookie.
- All-purpose flour (1 cup / 120g): Ensures the right structure and delicate crumb.
- Unsalted butter, cold and cubed (¾ cup / 170g): Adds buttery richness and tender texture.
- Powdered sugar (½ cup / 60g): Gives a smooth sweetness that blends seamlessly.
- Salt (¼ teaspoon): Enhances all the flavors without overpowering.
- Dark chocolate, finely chopped (4 oz / about ½ cup): Melts perfectly between cookies for the classic chocolate kiss.
How to Make Baci di Dama (Italian Hazelnut Cookies) Recipe
Step 1: Prepare the Dough
Begin by combining your hazelnut flour, all-purpose flour, powdered sugar, and salt in a food processor or large bowl. Adding the cold, cubed butter next, pulse or mix using your hands until the dough forms a smooth, cohesive ball. Wrapping it tightly and chilling for at least an hour helps the butter firm up, resulting in that perfect tender yet crumbly bite.
Step 2: Shape and Bake the Cookies
With your oven preheated to 325°F, line a baking sheet with parchment paper. Roll the dough into small, uniform ½-inch balls and place them about an inch apart on the tray. These little rounds bake for 12 to 14 minutes, transforming into lightly golden bites with crisp bottoms and tender middles. Let them cool completely before moving on.
Step 3: Melt the Chocolate Filling
While the cookies cool, melt the dark chocolate in a microwave-safe bowl or over a double boiler, stirring until smooth. This silky chocolate will be the delicious glue between your “lady’s kisses,” bringing together the nutty cookies in a luscious sandwich.
Step 4: Assemble the Cookies
Spread a small dollop of melted chocolate onto the flat side of one cookie and gently press a second one on top. This step truly makes these cookies special—their name, Baci di Dama, comes from the tender “kiss” formed by the chocolate between two cookies. Allow the chocolate to set before serving or storing to maintain their delightful form.
How to Serve Baci di Dama (Italian Hazelnut Cookies) Recipe
Garnishes
Simple but elegant garnishes elevate your presentation. Sprinkle a hint of powdered sugar over the cookies or dust them lightly with cocoa powder for extra depth. Adding whole toasted hazelnuts on the serving plate can also amplify the nutty charm.
Side Dishes
These cookies pair wonderfully with a warm espresso, cappuccino, or a glass of dessert wine like Vin Santo. For a cozy afternoon, add them alongside a scoop of vanilla gelato or a bowl of fresh berries to balance richness with freshness.
Creative Ways to Present
For special occasions, arrange the Baci di Dama on a tiered dessert stand, or serve them in decorative boxes as charming homemade gifts. Another fun idea is to gently dip part of the cookie sandwich edges into chopped hazelnuts or colorful sprinkles before the chocolate sets, adding texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Once the chocolate has hardened, store your Baci di Dama in an airtight container at room temperature. They stay fresh and maintain their delicate texture for up to one week, making them perfect to prepare ahead for parties or as a sweet everyday treat.
Freezing
These cookies freeze wonderfully! Arrange the sandwiches in a single layer on a baking sheet to harden the chocolate, then transfer to a freezer-safe container with parchment between layers. Frozen, they’ll keep for up to two months—just thaw at room temperature when you’re ready to indulge.
Reheating
If you prefer your cookies slightly warmed, gently heat them in a low oven or microwave for just a few seconds. This melts the chocolate slightly and revives their fresh-baked aroma, but be careful not to overheat and lose their tender crumb.
FAQs
What is the origin of Baci di Dama cookies?
Baci di Dama originate from the Piedmont region of Italy. The name translates to “lady’s kisses,” inspired by the way two hazelnut cookies are joined by a kiss of melted chocolate.
Can I substitute hazelnut flour with almond flour?
While almond flour will change the flavor profile slightly, it is a suitable substitute if you don’t have hazelnut flour. The cookies will still be delicious but less nutty and traditional.
Is it necessary to chill the dough before baking?
Yes, chilling the dough is a crucial step. It helps the butter firm up, which results in the cookie’s tender texture and prevents excessive spreading during baking.
Can I use milk or white chocolate instead of dark chocolate?
Absolutely, you can use milk or white chocolate, but dark chocolate offers the best balance to the nutty, buttery flavors. If using a different chocolate, consider the sweetness level and adjust powdered sugar accordingly.
Are these cookies gluten-free?
Traditional Baci di Dama use all-purpose flour, so they are not gluten-free. However, you can experiment with gluten-free flour blends to make a gluten-free version, keeping in mind texture might vary slightly.
Final Thoughts
There is something truly magical about making these Baci di Dama (Italian Hazelnut Cookies) Recipe from scratch. From the satisfying crunch of the toasted hazelnuts to the bittersweet kiss of melted chocolate, each bite feels like a little celebration. Whether you’re baking for a loved one or treating yourself, these cookies bring a warm Italian embrace right to your kitchen. Give this recipe a go—you’ll find it hard to stop at just one!
Print
Baci di Dama (Italian Hazelnut Cookies) Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 45 minutes
- Yield: 30 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Baci di Dama, meaning “lady’s kisses” in Italian, are delicate hazelnut sandwich cookies filled with rich dark chocolate. These traditional Italian treats combine the nutty flavor of toasted hazelnuts with a buttery, tender cookie base, perfectly complemented by a luscious chocolate center. Ideal for dessert or an elegant snack, these cookies are easy to make and guarantee a delightful bite every time.
Ingredients
Cookie Dough
- 1 cup (120g) hazelnut flour or finely ground toasted hazelnuts
- 1 cup (120g) all-purpose flour
- ¾ cup (170g) unsalted butter, cold and cubed
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
Filling
- 4 oz (about ½ cup) dark chocolate, finely chopped
Instructions
- Prepare the dough. In a food processor or large mixing bowl, combine the hazelnut flour, all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and pulse or mix with your hands until the mixture forms a smooth dough ball. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
- Preheat and shape cookies. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Roll the chilled dough into small balls approximately ½ inch in diameter and place them on the baking sheet, spacing each about 1 inch apart.
- Bake the cookies. Bake in the preheated oven for 12 to 14 minutes, or until the undersides are just lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet to ensure they firm up properly.
- Melt the chocolate. While the cookies cool, melt the finely chopped dark chocolate using a microwave-safe bowl in short bursts, stirring frequently, or melt it gently over a double boiler until smooth.
- Assemble the sandwich cookies. Once the cookies have fully cooled, spread a small amount of melted chocolate on the flat side of one cookie, then gently press it against the flat side of another cookie to create a sandwich. Repeat this process with remaining cookies.
- Set and serve. Allow the chocolate filling to set completely at room temperature before serving. Store the finished cookies in an airtight container at room temperature for up to one week.
Notes
- “Baci di Dama” translates to “lady’s kisses,” referring to the pairing of two cookies joined by a chocolate center.
- Use toasted hazelnuts ground finely if you can’t find hazelnut flour for a more intense flavor.
- Chilling the dough helps the cookies maintain their shape while baking.
- Store cookies in an airtight container at room temperature for up to 1 week to preserve freshness and texture.
- For a shiny chocolate finish, temper the chocolate before spreading.
