Delight in these traditional Italian Baci di Dama cookies, featuring buttery hazelnut shortbread sandwiched with rich dark chocolate—a perfect treat for holidays or any occasion.
Baci di Dama, translating to “Lady’s Kisses,” are classic Italian cookies originating from the Piedmont region. These delectable treats consist of two hazelnut-infused shortbread cookies joined by a layer of luscious dark chocolate. Their petite size and irresistible flavor make them a charming addition to any cookie assortment, especially during the holiday season.
The Piedmont region is known for growing exceptional hazelnuts and for creating gianduja or chocolate hazelnut spread. In fact, some recipes for these cookies use gianduja as the filling.
Table of contents
Why You’ll Love This Recipe
- Authentic Italian Flavor: Captures the traditional taste of Piedmont with toasted hazelnuts and rich dark chocolate.
- Simple Ingredients: Requires only six basic components, making it accessible and straightforward.
- Make-Ahead Friendly: The dough can be prepared in advance and frozen, allowing for convenient baking whenever desired.
Ingredients
- Raw Hazelnuts: Provide a nutty foundation and distinct flavor characteristic of Baci di Dama.
- Granulated Sugar: Sweetens the dough and aids in achieving a tender crumb.
- All-Purpose Flour: Forms the structural base of the cookies, contributing to their crisp texture.
- Unsalted Butter: Adds richness and a melt-in-your-mouth quality to the shortbread.
- Salt: Enhances the overall flavor profile by balancing sweetness.
- Dark Chocolate: Serves as the decadent filling that binds the two cookie halves together.
Step-by-Step Instructions
Step 1: Toast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread raw hazelnuts on a baking sheet and toast for 10-15 minutes until fragrant. To remove the skins, transfer the warm nuts to a clean kitchen towel and rub them together; the skins should flake off easily.
Step 2: Prepare the Dough:
In a food processor, pulse the toasted hazelnuts with granulated sugar until they achieve a sandy consistency. Add all-purpose flour, unsalted butter, and salt. Process until the mixture forms a cohesive dough.
Step 3: Shape and Chill
Divide the dough into small, equal portions (approximately the size of a marble) and roll them into balls. Place them on a baking sheet lined with parchment paper, ensuring they are spaced evenly. Refrigerate the dough balls for at least 30 minutes to help maintain their shape during baking.
Step 4: Bake
Preheat the oven to 350°F (175°C) if not already done. Bake the chilled dough balls for 12-15 minutes, or until the bottoms are lightly golden. Allow them to cool completely on a wire rack.
Step 5: Prepare the Chocolate Filling
Melt dark chocolate in a heatproof bowl over simmering water (double boiler method) or in the microwave in short bursts. Let the melted chocolate cool slightly until it begins to thicken but is still spreadable.
Step 6: Assemble the Cookies
Pair the cooled cookies by size. Place a small dollop of melted chocolate on the flat side of one cookie and gently press its pair on top to form a sandwich. Repeat with the remaining cookies. Allow the chocolate to set completely before serving or storing.
Tips for Success
- Consistent Sizing: Ensure uniform dough ball sizes for even baking and a polished appearance.
- Chocolate Setting: Wait until the melted chocolate begins to thicken before assembling to prevent it from being too runny.
- Storage: Store assembled cookies in an airtight container at room temperature for up to one week.
Recipe FAQS
Yes, almond flour can be substituted for hazelnuts to create a different flavor profile, though traditional Baci di Dama are made with hazelnuts.
Substituting all-purpose flour with a gluten-free flour blend or rice flour can yield a gluten-free version of these cookies.
These Italian Baci di Dama cookies offer a delightful combination of nutty hazelnut shortbread and rich dark chocolate, making them an irresistible treat for any occasion. Their elegant appearance and delectable taste are sure to impress, whether you’re adding them to a holiday cookie tray or enjoying them with a cup of coffee.
More Delicious Cookie Recipes
- Traditional Irish Shortbread Cookies Recipe
- Sourdough Jam Sandwich Cookies
- Easy Vegan Slice and Bake Shortbread Cookies
- Vegan Anise Seed Shortbread Cookies
- Mushroom Cookies Recipe
- Vegan Chocolate Chunk Cranberry Walnut Cookies
- Molded Gingerbread Cookies
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Italian Baci di Dama Cookies
Ingredients
- 140 g raw hazelnuts 1 cup
- 99 g granulated sugar 1/2 cup
- 90 g all-purpose flour 3/4 cup
- 24 g cornstarch 3 tablespoons
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 100 g unsalted butter 7 tablespoons, or vegan butter
- 200 g dark chocolate 7 oz.
Instructions
- Preheat oven to 350˚F/175˚C then toast hazelnuts on a baking sheet until they are fragrant and golden, about 5-8 minutes. Turn the oven off for now.
- Place hazelnuts into a kitchen towel and gather up ends then shake and rub the hazelnuts around in the towel to remove their skins.
- Place the hazelnuts into the bowl of a food processor and discard the skins.
- Add the sugar to the food processor and pulse until the nuts and sugar reach a sandy texture, about 30-60 seconds.
- Add the flour, cornstarch and salt and pulse to combine.
- Add the butter in small cubes and the vanilla extract then process everything together to form the cookie dough.
- Wrap the dough in parchment paper and chill for 30 minutes.
- Form the dough into roughly 60 small balls, about 1 level teaspoon of dough per ball.
- Freeze them on a baking tray for 30 minutes. Once they are frozen they can be transferred to a freezer bag and stored in the freezer until ready to bake if you are making the dough ahead of time.
- Preheat the oven to 300˚F/150˚C while the dough balls are in the freezer. Line 2 half-sheet pans with parchment paper.
- Arrange the dough balls spaced out to fit 30 per baking sheet.
- Bake for 12-15 minutes, switching the trays halfway through, until the cookies are domed and golden.
- Let the cookies cool on the pans for a few minutes then transfer them to cooling racks and allow them to cool to room temperature before proceeding.
- Chop the chocolate into small pieces.
- In a heat-safe bowl set over a saucepan of simmering water or in a double-boiler, melt about 3/4 of the chocolate then remove the bowl from the heat and stir in the remaining chocolate until it melts.
- Let the chocolate cool for about 10-15 minutes so it starts to set up. It is easier to sandwich the chocolate when it is just starting to set up, otherwise, it is too runny.
- Match up similarly sized pairs of cookies. Working quickly because the melted chocolate will set up fast, sandwich a small spoonful of melted chocolate between the pairs of cookies.
- Let the chocolate set completely then transfer the cookies to a lidded storage container.
Notes
- Store cookies in a sealed container at room temperature for up to 1 week.
Cecilia
hi cousin katie! it is cecilia, and i think i am going to make these for christmas! i will send a picture! bye!
Kaity Farrell
Cecilia! I hope you liked the cookies! Love, Kaity
Anaya
I made this gluten free and they were a total HIT at our house. I am about to bake them again to bring for a weekend away at our favorite cabin. Thank you for such a wonderful recipe.
Anaya
I also used coconut sugar and arrowroot powder instead of the cornstarch and granulated sugar and it came out great.
Kaity Farrell
Excellent choices!
Kaity Farrell
Hi Anaya! Yay! I’m so happy that these turned out well with gluten-free substitutions. Thanks for your feedback! xx Kaity
Kaity Farrell
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Kelsie
These are delicious! And honestly more simple than I thought to make.
Kaity Farrell
So glad you liked them, Kelsie! Thank you
Tracy Nilson
What would the amount of hazelnut be if it’s already ground (meal/flour) as opposed to whole hazelnuts? Thanks!
Kaity Farrell
1 cup of whole hazelnuts weighs about 140 grams so you can use 140g of hazelnut meal. Thanks for your question!