Baci di Dama Italian Cookies

Baci di Dama, meaning “lady’s kisses,” are elegant Italian cookies made with hazelnuts and sandwiched together with a rich chocolate filling. Originating from Piedmont, Italy, these bite-sized treats are delicate, nutty, and irresistibly delicious.

Why You’ll Love This Recipe

• Classic Italian flavor with a tender, melt-in-your-mouth texture
• Filled with dark chocolate for a rich contrast
• Beautiful presentation—perfect for gifting or entertaining
• Customizable and gluten-free friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Toasted hazelnuts, finely ground
• All-purpose flour (or rice flour for gluten-free version)
• Powdered sugar
• Unsalted butter, cold and cubed
• Salt
• Vanilla extract (optional)
• Dark chocolate, chopped and melted

directions

1. Toast hazelnuts and rub off skins. Let cool, then finely grind.
2. In a food processor, combine ground hazelnuts, flour, powdered sugar, and salt. Add butter and pulse until the dough comes together.
3. Roll the dough into small balls (about 1 cm). Place on a tray and chill for 30–60 minutes.
4. Preheat oven to 325°F (160°C). Bake for 10–12 minutes until pale golden. Let cool completely.
5. Melt chocolate and cool slightly. Spoon or pipe a small amount onto one cookie and press another on top.
6. Let the chocolate set before serving or storing.

Servings and timing

• Servings: 20–24 sandwich cookies
• Prep time: 20 minutes
• Chill time: 30–60 minutes
• Bake time: 10–12 minutes
• Total time: 1–1.5 hours

Variations

• Use almonds or pistachios instead of hazelnuts
• Swap dark chocolate with Nutella or white chocolate
• Add citrus zest or espresso powder to the dough
• Make gluten-free with rice flour or almond flour

storage/reheating

• Store in an airtight container at room temperature for up to 1 week
• Freeze cookies (assembled or unassembled) for up to 3 months
• Do not microwave; enjoy at room temperature

FAQs

Can I use store-bought ground hazelnuts?

Yes, but freshly ground roasted hazelnuts give better flavor and texture.

Do I have to remove the hazelnut skins?

Not necessarily, but removing them reduces bitterness and improves appearance.

Why chill the dough before baking?

Chilling helps prevent the cookies from spreading too much and maintains their shape.

Can I make the dough ahead of time?

Yes, refrigerate overnight or freeze for later use.

What type of chocolate works best?

Use good-quality dark chocolate (60–70% cacao) for a rich, balanced flavor.

How do I make them uniform in size?

Use a small cookie scoop or kitchen scale for even balls.

Are these cookies gluten-free?

They can be—just substitute rice flour or a gluten-free blend.

How long will they keep?

They’re best within a week, but can be frozen for longer storage.

Can I double the recipe?

Yes, it scales well. Just bake in batches.

What’s the origin of Baci di Dama?

They come from Tortona, Piedmont, and date back to the 19th century.

Conclusion

Baci di Dama are a classic Italian treat that combine the richness of hazelnuts with smooth chocolate in a perfectly petite cookie. Their elegant look and exquisite taste make them ideal for gifting, special occasions, or enjoying with a cup of coffee or tea.

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