Baci di Dama, or “Lady’s Kisses,” are classic Italian sandwich cookies made with roasted hazelnuts and a rich chocolate center.
These tender, melt-in-your-mouth bites are buttery, nutty, and just the right amount of sweet.
Perfect for holiday trays, gifting, or whenever you need a small treat with big flavor.
Why You’ll Love This Recipe
Authentic Italian flavor straight from Piedmont
Nutty and buttery with just a kiss of chocolate
Elegant presentation yet incredibly simple to make
Freezer-friendly and great for make-ahead baking
Gluten-friendly option with simple swaps
What You’ll Need (Ingredient Highlights)
Hazelnuts – roasted and ground for the base of the cookie dough
Cold unsalted butter – creates a shortbread-like texture
Cornstarch – lightens the dough and keeps it tender
Vanilla extract – adds warmth and depth
Semi-sweet chocolate chips – for a smooth, balanced filling
All-purpose flour and sugar – pantry staples that bind and sweeten
Pro Tips Before You Start
Toast and skin hazelnuts for the best texture and flavor
Use cold butter – it gives the dough that signature crumbly shortbread bite
Chill the dough balls before baking so they hold their shape
Don’t overbake – cookies should just be starting to brown at the edges
Pair cookies by size for even sandwiching
How to Make Baci di Dama (Step-by-Step)
Step 1 – Prep Hazelnuts
Start by roasting and removing the skins from your hazelnuts if they aren’t already prepped.
Pulse them in a food processor or coffee grinder until fine, like flour, with a few bits of texture remaining.
Step 2 – Mix the Dough
In a large bowl, whisk together ground hazelnuts, flour, sugar, cornstarch, and salt.
Add the cubed cold butter and vanilla extract.
Mix until the dough comes together with no visible butter pieces remaining.
Step 3 – Shape the Cookies
Scoop about 2 teaspoons of dough and roll into small balls.
You should have around 40 pieces.
Place them on parchment-lined baking sheets, spaced about 1.5 inches apart
Gently flatten each ball slightly with your fingers or the bottom of a glass.
Step 4 – Chill the Dough
Refrigerate the cookie trays for 1 hour to firm up the dough and preserve the shape while baking.
Step 5 – Bake
About 15 minutes before baking, preheat your oven to 325°F.
Bake the cookies for 17–18 minutes, or until the tops are just starting to turn golden.
Let cool completely on the tray or a wire rack.
How to Assemble the Cookies
Step 6 – Melt the Chocolate
Place chocolate chips in a microwave-safe bowl.
Microwave in short 10–15 second bursts, stirring in between, until the chocolate is halfway melted.
Continue stirring off heat until smooth.
Step 7 – Sandwich with Chocolate
Spoon about 1 teaspoon of melted chocolate onto the flat side of a cookie.
Top with another cookie and press gently to stick. Repeat with all remaining pairs.
Step 8 – Let Set
Let the assembled cookies sit undisturbed at room temperature for about 30 minutes, until the chocolate sets.
What to Serve It With
A strong espresso or cappuccino
Vanilla gelato or whipped cream
After-dinner dessert board with fruits and cheese
Prosecco for a festive bite
Perfect for holiday cookie exchanges
Variations / Substitutions
Swap hazelnuts for almonds for a different nut flavor
Use dark chocolate or Nutella instead of semi-sweet chips
Add orange zest to the dough for a citrusy twist
Make them mini-sized for dainty tea cookies
Gluten-free? Use 1:1 gluten-free baking flour
Storage & Leftovers
Room temp: Store in an airtight container up to 1 week
Fridge: Not necessary unless your kitchen is warm
Freezer: Freeze fully assembled cookies for up to 2 months
Thaw: Let thaw at room temp before serving
FAQs
Can I make the dough in advance?
Yes, the dough can be made and stored in the fridge for up to 2 days or frozen for up to 1 month.
Do I have to chill the dough?
Yes! Chilling helps the cookies hold their shape and bake evenly.
Can I double this recipe?
Absolutely—great for gifting or party trays!
What if my chocolate is too thick to spread?
Add ½ teaspoon of neutral oil to loosen it slightly.
Can I skip the cornstarch?
Cornstarch helps keep the cookies tender, but you can substitute with more flour if needed.
How do I keep the cookies from crumbling?
Make sure the dough is well mixed and don’t overbake. Cooling completely also helps.
Can kids help with this recipe?
Definitely! Kids love rolling the dough and sandwiching cookies.
Final Thoughts
These Baci di Dama cookies are delicate, elegant, and irresistible.
With buttery hazelnut cookies and a smooth chocolate center, they’re a little bite of Italy that’s easy to make at home.
Whether you’re baking for a celebration or just for yourself, this timeless treat is always a hit.
Baci di Dama
Ingredients
For the Cookies:
- 2 cups hazelnuts roasted and skinned (240g)
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 4 Tbsp cornstarch
- ¼ tsp salt
- 5 oz cold unsalted butter cubed
- 2 tsp vanilla extract
For the Filling:
- 1 cup semi-sweet chocolate chips
Instructions
- Grind hazelnuts until fine. In a bowl, mix hazelnuts, flour, sugar, cornstarch, and salt.
- Add butter and vanilla. Mix until dough forms.
- Roll into 40 small balls (2 tsp each). Place on lined tray, flatten slightly, and chill 1 hour.
- Preheat oven to 325°F. Bake 17–18 minutes. Cool completely.
- See full steps with tips & photos → https://p4pd.org/baci-di-dama/
Notes
- Use blanched hazelnuts for the best texture and flavor. Roast at 350°F for 10–12 minutes and rub off skins in a clean towel.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- You can substitute almonds or pecans if hazelnuts aren't available—though it changes the traditional flavor.
- Great for holiday cookie boxes or as an elegant tea-time treat.
