Home > Italian Dessert Recipes > Baci di Dama - Italian Hazelnut Cookies
Baci di Dama
Italian Hazelnut Cookies
Italians are famous for delicious cookies and baci di dama are among the most iconic ones. These elegant cookies from Piedmont in Italy's north are just what you'd expect from cookies - sweet and delicate.
Baci di dama literally means lady's kisses as they look like two lips holding together a chocolate kiss. We are happy to share with you our original recipe for these cookies which will show you how easily you can make them at home.
Baci di dama cookies are very delicate and irresistible, just one leaves you wanting more and no wonder that they are among the most popular cookies in Italy.
How to make baci di dama cookies
For baci di dama cookies, first you need to prepare hazelnuts and almonds by toasting them separately in the oven for 10 to 15 minutes or until they're golden brown. Remove from the oven and rub the hazelnuts in a towel until most of skins come off. Now make a dough combining nuts with flour, sugar and butter. The dough is a little crumbly and in the case it doesn't hold together, add ice-cold water. Form a small balls which will turn into domes while baking.
Our tips for making perfect baci di dama cookies
- Be sure to bake the cookies at low temperature and don't over-bake cookies (the bottoms should be light brown). Don't touch the cookies until they are completely cool as they are very fragile.
- Once the cookies are baked stick them together with melted chocolate. For intense chocolate flavour which pairs well with toasted nuts we suggest you to use dark chocolate with 70% cocoa.
See the Recipe Card below for how to make Baci di dama cookies!
All your favourite recipes in one place
You may also like following recipes
Baci di Dama
COOKS IN: 1 hour 40 minutes
FOR THE COOKIES
- 100 g plain flour
- 100 g caster sugar
- 50 g hazelnuts
- 50 g almonds
- 100 g butter
FOR THE CHOCOLATE FILLING
- For the cookies, toast the hazelnuts in the oven at 140°C for about 15 minutes or until golden brown. Remove from the oven and rub them in a kitchen towel until the skin comes off. Toast the almonds in the same way. Cool both nuts completely and ground finely.
- Transfer nuts into a bowl and combine with sugar, flour and cubed butter. Using your fingers, rub the butter into the dry ingredients until you have a mixture resembling breadcrumbs. Form a dough, cover with cling film and leave to rest in the fridge for about 1 hour.
- Remove the dough from the fridge and cut off small pieces and roll them into tiny balls (2 cm in diameter) between the palms of your hands. Place the balls on a lined baking tray, making sure that there is enough space in between each one as they will spread during baking.
- Bake them in the oven preheated to 140°C for 13 - 15 minutes. The cookies will be very lightly bakes and extremely fragile at this point so let them cool completely before touching them. Once cool, they harden enough to handle.
- For the chocolate filling, break the chocolate into small pieces and place with the butter in a heatproof bowl set over a saucepan of simmering water. Stir gently until melted and smooth. Let it cool for a few minutes or until it becomes thicker.
- Place a half teaspoon of melted chocolate on one cookie and place another one on top. Once filled, place the cookies on a cooling wire rack until the chocolate is firm.
Some other recipes you would love