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Baci Di Dama (Italian Chocolate Hazelnut Cookies) Recipe

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Welcome to the sweet world of Baci Di Dama! These delightful Italian chocolate hazelnut cookies are sure to captivate your taste buds and leave you craving for more. Originating from the Piedmont region of Italy, Baci Di Dama, which translates to “lady’s kisses,” are a perfect blend of buttery richness, nutty goodness, and decadent chocolate. In this article, we’ll take you on a journey through the art of making these heavenly treats, from the history behind them to step-by-step instructions for crafting your own batch of these irresistible cookies.

Unraveling the History of Baci Di Dama

Let’s dive into the intriguing history of Baci Di Dama. Legend has it that these delicate cookies were first created in the late 19th century by the skilled hands of pastry chefs in the Piedmont region of Italy. Inspired by the region’s abundance of hazelnuts and chocolate, these masterful artisans crafted a cookie that would later become a beloved Italian delicacy. The name “Baci Di Dama” is said to have been coined by a noblewoman who was enamored by the cookies’ resemblance to a pair of lips puckering up for a kiss.

Ingredients: The Building Blocks of Baci Di Dama

To embark on your Baci Di Dama adventure, you’ll need to gather the following ingredients:

  • 1 cup of hazelnut flour
  • 1 cup of all-purpose flour
  • 1/2 cup of unsalted butter, at room temperature
  • 1/2 cup of granulated sugar
  • A pinch of salt
  • 1/2 cup of high-quality dark chocolate, chopped into small pieces

Preparing the Perfect Dough

Now, let’s get our hands dirty and prepare the dough for our Baci Di Dama cookies. In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Next, add the hazelnut flour, all-purpose flour, and a pinch of salt to the mixture. Gently knead the dough until it comes together and forms a smooth, cohesive ball. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.

Shaping the Cookies

Once the dough has chilled, it’s time to shape our Baci Di Dama cookies. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Taking small portions of the dough, roll them into small balls, each about the size of a marble. Place the balls on the prepared baking sheet, making sure to space them out evenly. Using your thumb or the back of a spoon, gently press down on each ball to create a slight indentation.

Filling and Assembling

Now comes the fun part – filling our Baci Di Dama cookies with luscious chocolate goodness! Place a small piece of chopped dark chocolate into the indentation of each cookie. Then, carefully sandwich two cookies together, pressing lightly to seal them and form the characteristic kiss shape. Repeat this process until all the cookies are filled and assembled.

Baking to Perfection

Pop your tray of Baci Di Dama cookies into the preheated oven and let them bake for 10-12 minutes, or until they are lightly golden around the edges. Keep a close eye on them to prevent over-browning. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving and Enjoying

Congratulations, you’ve successfully baked a batch of homemade Baci Di Dama cookies! Now it’s time to indulge in their irresistible charm. Serve these delectable treats alongside a cup of espresso for the ultimate Italian indulgence. Whether enjoyed as a midday snack or a sweet ending to a meal, Baci Di Dama are sure to delight your taste buds and leave you craving for more.


In conclusion, Baci Di Dama are not just cookies – they’re a culinary masterpiece that embodies the essence of Italian craftsmanship and culinary tradition. With their buttery richness, nutty flavor, and decadent chocolate filling, these delightful treats are sure to steal the hearts of anyone who tastes them. So why not roll up your sleeves, gather your ingredients, and embark on your own Baci Di Dama adventure today?


Q1: Can I use almond flour instead of hazelnut flour? A1: While hazelnut flour is traditionally used in Baci Di Dama, you can certainly experiment with almond flour for a slightly different flavor profile. Just keep in mind that it may alter the taste and texture of the cookies.

Q2: Can I use milk chocolate instead of dark chocolate for the filling? A2: Dark chocolate is preferred for its rich flavor and slightly bitter notes, but you can certainly use milk chocolate if you prefer a sweeter taste. Feel free to customize the filling to suit your preferences.

Q3: How should I store Baci Di Dama cookies? A3: Store your Baci Di Dama cookies in an airtight container at room temperature for up to one week. They can also be stored in the refrigerator for longer shelf life, although they may become slightly firmer.

Q4: Can I freeze Baci Di Dama dough for later use? A4: Yes, you can freeze Baci Di Dama dough for later use. Simply wrap the dough tightly in plastic wrap and place it in an airtight container or freezer bag. When ready to bake, let the dough thaw in the refrigerator overnight before shaping and baking as usual.

Q5: Can I add other ingredients to the dough, such as spices or extracts? A5: Absolutely! Feel free to get creative with your Baci Di Dama recipe by adding spices like cinnamon or nutmeg, or incorporating extracts like vanilla or almond for extra flavor depth. Just be mindful of how additional ingredients may affect the texture of the cookies.

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