Baci di Dama (Italian Hazelnut Cookies)
Baci di Dama consist of two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate. They are very delicate and have a melt-in-your-mouth texture that is quite addictive.
Baci di dama are cookies typical of Piedmont, the region I come from in the northwest of Italy, known for its sought-after DOP hazelnuts. Piedmont is also rich in other delicacies such as chocolate, the precious white truffles, and wines (Barolo, Barbera, Moscato D’Asti, Asti Spumante, etc).
The name, baci di dama or lady’s kisses, originates from the cookie’s resemblance to two lips intent on giving a kiss.
Tips that will help you make perfect baci di dama:
– If the dough is too crumbly and doesn’t hold together, add ice-cold water (start by adding 1 teaspoon).
– It’s very important to chill the dough for one hour (or even better overnight) AND the cookies for another hour before baking. These steps help them keep their shape while baking.
– If the cookies melt in the oven is usually because your ingredients were not thoroughly combined and there is too much butter in that ball of dough. Knead the dough until the butter is evenly dispersed.
– You can use almonds, hazelnuts or a mix of both. I personally prefer to use hazelnuts.
Baci di dama are the perfect cookies to serve to your guests after dinner with a cup of coffee or espresso! Enjoy!
For more Italian cookie recipes, be sure to check out my Ugly but Good Cookies (Brutti ma Buoni), Cantucci, and Savoiardi (Ladyfingers).
HOW TO MAKE IT: Baci di Dama (Italian Hazelnut Cookies)
Ingredients
For the cookies:
- ⅔ cup (100 g) hazelnuts toasted and skinned
- ¾ cup + 1 tablespoon (100 g) all-purpose flour sifted
- 3.5 oz. (100 g) unsalted butter cut into small cubes and at room temperature
- ⅓ cup + 1 tablespoon (85 g) granulated sugar
For the filling:
- 1.8 oz. (50g) bittersweet or semi-sweet chocolate chopped
Instructions
Toast the hazelnuts:
- Toast the hazelnuts at 320 degrees F (160 degrees C) for 15 minutes, until golden brown and fragrant.
- Remove the hazelnuts from the oven and rub them in a kitchen towel until the loose skins come off (don’t worry about skins that don’t come off).
- Once completely cool, pulse the nuts in a food processor until they resemble sand.
Dough:
- Transfer the hazelnuts to a bowl, add the flour, butter, and sugar.
- Mix all the ingredients together until the butter is evenly dispersed, and the dough is smooth.
Chill:
- Divide the dough into 4 pieces and roll each piece into a log. Chill the logs on a baking sheet for 1 hour.
Shape:
- Cut off equal-sized pieces (more or less weighing 8 grams each) and roll them into tiny balls between the palms of your hands. Work with one log of dough at a time, leaving the others in the fridge, so they stay cold.
- Place the balls on a baking sheet covered with parchment paper, slightly spaced apart. Put the baking sheet in the fridge for 1 hour.
Bake:
- Bake the baci di dama for 15 minutes at 320 degrees F (160 degrees C), until they are set to the touch and lightly golden.
- Let the cookies cool completely before filling.
Filling:
- In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth. Let it cool for a few minutes until it thickens slightly.
Assemble:
- Put a dollop of chocolate on one cookie and place another one on top.
- Once filled, put the baci di dama on a cooling wire rack until the chocolate is firm.
Storage:
- Store in an airtight container for up to 1 week.
I’ve made these twice now, once with hazelnuts and once with macadamia nuts. I like the macadamia’s better! Next time I’ll make it easier with Nutella!!!!
Most yummiest cookie I ever had .great receipe
These are Delicious. After rolling into balls, I moisten them with water and then roll them in more ground nuts.
Sometimes I also roll them in nuts, bake, then roll in chocolate, instead of doubling them up and again in nuts. Thanks for the recipe.
Your version sounds incredible, Ramona! Thanks for the tip! :)
Can you double the recipe or even triple/quadruple haha. I want to make a big batch for Christmas gifts
Hi Jessica! You can easily make a big batch. Just double, triple, or quadruple the recipe :)
i made these cookies today .mine didn’t keep their shape although i put the dough back in fridge twice as the recipe required …what did i do wrong
Hi Mona! If the cookies melt in the oven is usually because your ingredients were not thoroughly combined. Knead the dough until the butter is evenly dispersed.
I am very excited to make these cookies tomorrow (or today depending on how long I can wait for the dough to chill!) I am wondering if you have any suggestions on using cream, mascarpone, or creme fraiche to soften the chocolate and make it creamier.
You can use mascarpone, just make sure that the melted chocolate is cold. You can also use Nutella! :D
I want these cookies now!
Can I use Hazelnut flour? If so, how much?
You can use 100 grams (3.5 ounces) of hazelnut meal/flour
Great and easy to make. Thanks for all your tips as well!! I’ve made your recipe about 5 times now and every time it’s a huge success!! Love to treat my friends and family (and myself;) to these cookies. After trying several kinds of nuts and chocolate, i like hazelnut best. With 99%cocoa chocolate. :)
By the way: I make thema gluten free! With rice flour. Superb!! :)
I am glad to hear that, Kristel! :)
I decided to make these for our good friends since they were visiting for Christmas. I didn’t want to drag out my food processor so I used my coffee grinder. It gave them a slight coffee flavor that paired well with my Oregon Hazelnuts and Indie Chocolate.
I am sure they were delicious! :)
I have made these lovely little biscuits twice, once with pistachio and dark chocolate and one with hazelnuts and Nutella, delicious.
Linda, the pistachio and dark chocolate ones sound amazing! :)
Thank you, they were delicious. I am making loads for Christmas and wonder if I can freeze the dough.
Hi Linda! I am glad you like this recipe, Baci di dama are my favorite cookies :)
You can freeze the dough or the balls before baking them
Lovely thanks, my daughter in law is off to Italy this week to visit her family, I have put my Hazelnut order in.
Hi Elena, can I add unsweetened cocoa powder to the dough? Thank you… By the way, I really like your recipes :)
Hi Irlanda! :) Thank you for your comment, I am happy that you like my recipes!:)
You can add 15 grams of cocoa powder. Let me know if you try them! :D
We had these while on vacation in Italy and my daughter fell in love. I made these for Christmas and they are wonderful!
Hi Michelle! I hope you had a nice Christmas :) I am glad you enjoyed the baci di dama…they are my favorite Italian cookies!
great recipe thank you
Thank you! :)
My first thought was, “ahh, those are soooo cute.” And they are cute. But I’d love a dozen please.
Thank you Michelle! I wish I could send you 2 dozens :)
WOW! This is a wonderful recipe. Your new page looks AWESOME! You did a great job with it.
Thank you Rini! I am so glad you like it :)