Baci di dama, or “lady kisses,” are a classic Italian cookies made with hazelnuts and chocolate. These bite-sized cookies have a soft, nutty texture and are sandwiched together with a thin layer of dark chocolate. They’re simple, delicious, and so hard to resist—perfect for any occasion!
What Are Baci di Dama?
Baci di dama come from northern Italy, a region famous for growing hazelnuts. It’s also where Nutella was invented! This makes these cookies even more meaningful and delicious. These cookies are well-known not only as a dessert often enjoyed with coffee after a meal but also as a thoughtful gift. People love to bake or buy them from pastry shops to bring as a present when visiting friends or family. It’s a sweet gesture that’s always appreciated!
How to make hazelnut cookies: Baci di Dama
Mix the hazelnut flour, all-purpose flour, sugar, and softened butter in a stand mixer. Be careful not to let the butter melt. Mix until the dough is smooth and holds together.
Wrap the dough in plastic wrap and chill it in the fridge for about an hour. This will make it firmer and easier to shape.
Roll the dough into walnut-sized balls and place them on a parchment-lined baking sheet.
Don’t make the cookies too big, or they won’t bake evenly. Aim for cookies that are crunchy on the inside and outside.
Flatten each dough ball slightly with a cutting board or the bottom of a glass.
Bake at 350°F (180°C) for 12-15 minutes, until they’re just starting to turn golden. Let the cookies cool down while you prepare the chocolate filling.
Melt the chocolate gently in a bowl over a pan of simmering water, stirring until smooth.
To assemble, add a small amount of melted chocolate to the flat side of one cookie with a spoon or piping bag, then press another cookie on top. Let the cookies cool completely on a wire rack before serving.
Tips and ingredients for Perfect Hazelnut Cookies
Hazelnut Flour: Using hazelnut flour is easier and safer than grinding whole hazelnuts. The mixer blades can overheat the nuts, ruining their flavor. You can easily find hazelnut flour online, such as at Bob’s Red Mill. If you’re not a fan of hazelnuts, feel free to use a different type of flour!
High-Quality Butter: Butter is essential! Choose a high-quality butter, preferably organic, to give the cookies a rich flavor and perfect texture.
Dark Chocolate: Dark chocolate is the best choice to balance the sweetness of the cookies. Plus, once it hardens, it holds the cookies together perfectly.
Watch the Baking Time: Don’t overbake the cookies, or they’ll turn hard. Keep an eye on them to ensure they don’t brown too much. Just a few minutes in the oven is all they need for perfection!
The Perfect Result: Follow the instructions step by step and stick to the recommended baking time. This way, you’ll achieve flawless cookies—small domes with no cracks, ready to enjoy!
How to Store Your Cookies
You can keep the unfilled cookies fresh by storing them in a cool, dry place or in an airtight container for up to a week. If you need to store them longer, you can freeze them for up to a month. For a thoughtful gift, wrap the cookies in pretty paper or place them in a decorative tin sealed with a ribbon. It’s a simple and sweet way to show you care, whether it’s for a friend or your colleagues.
The dough can also be frozen! Roll it into small balls and place them on a tray in the freezer. Once they’re solid, transfer them to a plastic bag and store for up to 2 months.
Hazelnut cookies: Italian Baci di Dama
Ingredients
- 1 cup hazelnut flour
- ½ cup sugar
- ½ cup butter
- 1¼ cup all-purpose flour
- ¾ cup dark chocolate chips
Instructions
- With a stand mixer, mix the hazelnut flour, the all-purpose flour, the sugar, and the softened butter but be careful not to melt it. Mix until the dough is smooth and holds together nicely.
- Wrap it in plastic wrap and let it stand in the fridge for about one hour. When solid, it is easier to shape.
- Divide the dough into walnut-sized balls and place them on a parchment-lined baking sheet.
- Don’t make overly big cookies that won’t cook evenly in the oven. They will be raw and chewy inside but crispy outside. Good cookies are crunchy inside and outside.
- Take a cutting board and press it down on the cookie balls in order to flatten them. If you think it’s faster, take a drinking glass and flatten each cookie individually.
- Bake in a static oven at 350°F (180°C) for about 12-15 minutes. Take them out when they just start to turn golden. Let them cool while you prepare the chocolate filling.
- Gently melt the chocolate in a bowl set over a pan of simmering hot water.
- When the chocolate is melted, you are ready to assemble the cookies. Put a dollop of chocolate on the flat surface of a cookie—you may use a teaspoon or a pastry bag—then place another cookie on top. Put the cookies on a wire rack and let them cool down before serving.
Buoniiii!
Thank you!!!!