Baci di Dama are classic Italian sandwich cookies made from two small hazelnut cookies joined with chocolate. The name means “lady’s kisses,” and the cookies are traditionally associated with Piedmont in northwest Italy, where hazelnuts are especially important in regional baking. Many reliable versions use toasted hazelnuts, butter, sugar, flour, and dark or semisweet chocolate for the filling.
Ingredients
- 2 cups roasted, skinned hazelnuts
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 ounces cold unsalted butter, cut into small cubes
- 2 teaspoons vanilla extract
- 1 cup semisweet or dark chocolate chips
Optional Ingredient Notes
If you cannot find skinned hazelnuts, roast whole hazelnuts at about 325°F until fragrant, then rub off the skins once cooled. Natasha’s Kitchen recommends this method, and it is a practical way to get the deep roasted nut flavor these cookies are known for.
You can also use finely ground hazelnut flour instead of grinding whole hazelnuts yourself. The Mediterranean Dish notes that hazelnut flour or even almond flour can work well, especially if you do not have a food processor.
Step-by-Step Instructions
1. Prepare the hazelnuts
Add the roasted, skinned hazelnuts to a food processor and pulse until they look mostly like flour, with a little texture left. Do not over-process into nut butter. A slightly sandy texture helps give Baci di Dama their delicate crumb. This approach is very consistent with Natasha’s Kitchen and other traditional-style versions.
2. Mix the dry ingredients
In a large bowl, whisk together the ground hazelnuts, flour, sugar, cornstarch, and salt until evenly combined. This mixture forms the nutty base of the dough and helps create the cookies’ tender, sandy texture.
3. Add butter and vanilla
Add the cold butter cubes and vanilla extract. Mix until the dough comes together and there are no visible chunks of butter. The dough should feel firm but workable. Natasha’s Kitchen specifically recommends well-chilled butter because it helps the cookies keep their shape during baking.
4. Shape the cookies
Scoop out small portions of dough, about 2 teaspoons each, and roll them into balls. Place them on parchment-lined baking sheets, leaving a little space between each one. Try to keep them all the same size so they bake evenly and pair neatly later. Smaller, uniform cookies are also closer to the traditional look.
5. Chill the dough balls
Refrigerate the shaped dough balls for about 1 hour. Chilling is one of the most important steps because it helps prevent spreading and cracking in the oven. Some traditional versions even chill or freeze the shaped dough before baking for better structure.
6. Bake
Preheat your oven to 325°F (163°C). Bake the cookies for about 17 to 18 minutes, or until they are lightly golden on top. They should look set but still delicate. Other trusted recipes use similarly gentle baking to keep the cookies pale, crisp, and tender rather than deeply browned.
7. Cool completely
Remove the cookies from the oven and let them cool fully on the baking sheet or a wire rack. They are fragile while warm, so avoid moving them too early. Once cooled, they will be much easier to sandwich together.
8. Melt the chocolate
Place the chocolate chips in a microwave-safe bowl and melt in short intervals, stirring often, until smooth. You can also melt the chocolate gently over a double boiler. The filling should be smooth and thick enough to hold the cookie halves together.
9. Assemble the cookies
Spread or pipe about 1 teaspoon of melted chocolate onto the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with the remaining cookies. Let the chocolate set before serving so the cookies hold together properly.
Tips for Success
Use toasted hazelnuts for the best flavor. Since Baci di Dama come from a hazelnut-rich area of Italy, that warm roasted flavor is part of what makes them special.
Keep the butter and dough cold. Natasha’s Kitchen especially stresses this because it helps the cookies stay round and prevents too much spreading.
Do not make the cookies too large. Traditional Baci di Dama are quite small, which gives them their elegant look and a better cookie-to-chocolate balance.
Let the cookies cool fully before filling. Warm cookies can crack or cause the chocolate to become messy instead of neat and centered. This is a practical conclusion supported by the delicate nature described in traditional recipes.
How to Serve Them
Baci di Dama are perfect with espresso, coffee, tea, or as part of a holiday cookie tray. Natasha’s Kitchen and The Mediterranean Dish both point to coffee as a natural pairing, and it makes sense because hazelnut and chocolate are especially good with strong, hot drinks.
Storage Tips
Store the cookies in an airtight container at room temperature for several days, or refrigerate them if your kitchen is warm. Because the filling is chocolate and the cookies are fairly sturdy once cooled, they keep well and are great for make-ahead baking. The Mediterranean Dish specifically notes that these cookies keep very well.
Final Thoughts
If you love elegant Italian cookies, Baci di Dama are a beautiful choice. They look delicate, taste rich and nutty, and feel special enough for holidays, gifts, or afternoon coffee. This recipe stays close to the classic hazelnut-and-chocolate style , while giving you an easy original version to follow at home.