Baci di Dama (Hazelnut Cookies) – Classic Italian Chocolate Sandwich Cookies

Why You’ll Love Baci di Dama  Recipe

• Delicate, buttery texture: Each cookie has a tender, crumbly consistency that practically melts in your mouth.

• Rich chocolate filling: Smooth dark chocolate perfectly complements the sweetness of the nutty shortbread.

• Simple ingredients: These cookies require just seven ingredients, most of which are common baking staples.

• Perfect for entertaining: Their small size and elegant appearance make them ideal for parties, dessert platters, and celebrations.

• Great for gifting: Baci di Dama look beautiful packaged in decorative boxes or jars.

• Make-ahead friendly: The dough can be prepared in advance, and the finished cookies store well.

• Authentic Italian inspiration: These charming sandwich cookies capture the flavors and traditions of classic Italian baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To prepare these delicious Italian sandwich cookies, you’ll need the following ingredients:

• Butter – 1 ⅓ cups, softened but still firm, for a rich and tender shortbread texture.

• Sugar – 1 ½ cups, to add sweetness and help create a delicate cookie structure.

• Almond flour – 3 cups, providing a nutty flavor and soft, crumbly consistency.

• Type 00 flour – 2 ⅓ cups, sifted, for a smooth dough and fine texture.

• Egg whites – 3 tablespoons (approximately 1 large egg white), to help bind the ingredients together.

• Fine salt – 1 pinch, to balance the sweetness and enhance the flavors.

• Dark chocolate – 2 ¼ cups, melted and slightly cooled, for the rich chocolate filling.

Although traditional hazelnut Baci di Dama are often made with finely ground hazelnuts, this particular recipe uses almond flour. For a more pronounced hazelnut flavor, you can replace some or all of the almond flour with finely ground hazelnuts.

Directions

Step 1: Cream the Butter and Sugar

Place the softened but still firm butter, cut into small cubes, into the bowl of a stand mixer fitted with a paddle attachment.

Add the sugar and mix on low speed for a few seconds until the ingredients are combined. Avoid excessive mixing, as the goal is to create a smooth dough without incorporating too much air.

Step 2: Add the Almond Flour

Add the almond flour to the butter and sugar mixture.

Continue mixing on low speed until the almond flour is evenly incorporated. Scrape down the sides of the bowl with a spatula as needed.

Step 3: Incorporate the Egg Whites and Salt

In a separate small bowl, combine the egg whites with a pinch of fine salt.

Stir until the salt dissolves, then pour the mixture into the stand mixer.

Mix briefly until the egg whites are fully incorporated into the dough.

Step 4: Add the Flour

Sift the Type 00 flour to remove any lumps.

Gradually add the sifted flour to the mixing bowl while the mixer runs on low speed.

Continue mixing just until the flour disappears into the dough. Stop occasionally to scrape the sides of the bowl.

Avoid overmixing, which can make the cookies tougher instead of delicate and crumbly.

Step 5: Chill the Dough

Transfer the dough onto a lightly floured work surface.

Sprinkle a small amount of flour over the top and gently press the dough into a compact shape without kneading it.

Wrap the dough tightly in plastic wrap and refrigerate for 2–3 hours.

This chilling period helps firm up the butter, making the dough easier to shape and preventing excessive spreading during baking.

Step 6: Roll and Cut the Dough

Remove the chilled dough from the refrigerator and place it on a lightly floured surface.

Using a rolling pin and pastry rulers, roll the dough to an even thickness of approximately ½ inch (1 cm).

Trim the edges to create straight sides.

Cut the dough into strips approximately 1 inch (2 cm) wide, then cut across the strips to form small cubes.

Each piece should weigh approximately 4–5 grams.

Step 7: Shape the Cookies

Roll each piece of dough between your palms to form a smooth, round ball.

Arrange the balls on baking sheets lined with parchment paper, leaving a little space between them.

The recipe should yield approximately 250 small dough balls, which will make 125 sandwich cookies.

Try to keep the balls uniform in size so they bake evenly and match neatly when assembled.

Step 8: Bake the Cookies

Preheat your oven to 350°F (180°C) using the conventional baking setting.

Place the baking sheets in the preheated oven and bake for approximately 12 minutes, or until the cookies are lightly golden.

The cookies should develop a delicate golden color while remaining tender.

Remove them from the oven and allow them to cool completely before adding the chocolate filling.

Step 9: Prepare the Chocolate Filling

Melt the dark chocolate gently using a double boiler or microwave in short intervals, stirring frequently.

Allow the chocolate to cool slightly until it thickens enough to hold its shape but remains smooth and pipeable.

Transfer the chocolate into a piping bag or a small cone made from parchment paper.

Step 10: Assemble the Baci di Dama

Turn half of the cooled cookies upside down so their flat sides face upward.

Pipe a small amount of melted chocolate into the center of each flat surface.

Place another cookie on top, flat side down, and gently press the two halves together.

Repeat until all the cookies are assembled.

Step 11: Allow the Chocolate to Set

Arrange the assembled cookies on a tray and leave them at room temperature until the chocolate becomes firm.

If your kitchen is particularly warm, place the cookies in the refrigerator briefly to help the chocolate set.

Once the chocolate has hardened, your homemade Baci di Dama are ready to enjoy.

Servings and Timing

The total time includes chilling and an allowance for cooling and setting the chocolate. Baking multiple trays in batches may increase the overall preparation time.

Variations

1. Traditional Hazelnut Baci di Dama

For a more traditional hazelnut flavor, replace the almond flour with finely ground toasted hazelnuts.

Toast the hazelnuts before grinding to enhance their natural aroma. Allow them to cool completely before incorporating them into the dough.

2. Milk Chocolate Filling

Replace the dark chocolate with milk chocolate for a sweeter and creamier filling.

This variation is especially appealing to anyone who prefers a milder chocolate flavor.

3. White Chocolate Baci di Dama

Use melted white chocolate instead of dark chocolate for a delicate, sweet filling.

The creamy flavor of white chocolate pairs beautifully with the nutty shortbread cookies.

4. Chocolate Hazelnut Spread

For a quick and indulgent alternative, sandwich the cookies with a small amount of chocolate hazelnut spread.

Because this filling remains soft, the cookies are best stored in a cool place.

5. Espresso-Flavored Cookies

Add 1–2 teaspoons of finely ground instant espresso powder to the dough.

The coffee flavor complements both the nuts and the dark chocolate, creating a sophisticated Italian-inspired treat.

6. Orange Zest Baci di Dama

Add the finely grated zest of one orange to the cookie dough.

The citrus aroma adds freshness and pairs wonderfully with the chocolate filling.

7. Pistachio Baci di Dama

Replace part of the almond flour with finely ground pistachios.

Fill the cookies with dark or white chocolate for a colorful and flavorful variation.

8. Vanilla Baci di Dama

Add 1–2 teaspoons of vanilla extract to the dough.

Vanilla enhances the buttery sweetness and gives the cookies a warm, comforting aroma.

Storage/Reheating

Room Temperature Storage

Store the assembled Baci di Dama in an airtight container in a cool, dry place for up to 5–7 days.

Place parchment paper between layers to prevent the cookies from sticking together.

Avoid storing them near heat sources or in direct sunlight, as the chocolate filling may soften.

Refrigerator Storage

If your kitchen is warm, keep the cookies in an airtight container in the refrigerator for up to 10 days.

Allow them to sit at room temperature for approximately 15–20 minutes before serving to bring out their buttery texture and chocolate flavor.

Freezing Instructions

Baci di Dama can be frozen for up to 2 months.

Arrange the cookies in a freezer-safe container with parchment paper between layers.

Seal tightly to prevent moisture and freezer odors from affecting their flavor.

Thaw the cookies in their closed container at room temperature before serving to reduce condensation.

Freezing Unbaked Dough

You can also freeze the unbaked dough balls for up to 2 months.

Arrange them on a parchment-lined tray and freeze until firm, then transfer them to a freezer-safe bag or container.

Bake directly from frozen, adding a few extra minutes to the baking time if necessary.

Reheating

Reheating is not recommended for assembled Baci di Dama because the chocolate filling may melt and the delicate cookies may lose their texture.

These cookies are best enjoyed at room temperature.

FAQs

1. What does Baci di Dama mean?

Baci di Dama translates to “lady’s kisses” in English. The name refers to the appearance of two small cookies joined by a layer of chocolate, resembling a pair of lips coming together for a kiss. These traditional Italian cookies are especially associated with the Piedmont region of northern Italy.

2. Are Baci di Dama traditionally made with hazelnuts or almonds?

Traditional Baci di Dama are closely associated with hazelnuts, particularly those grown in Piedmont. However, almond-based versions are also popular. Both nuts produce delicious cookies, although hazelnuts provide a deeper, more toasted flavor.

3. Why does the dough need to be refrigerated?

Refrigerating the dough firms up the butter and allows the ingredients to settle. This makes the dough easier to shape into small balls and helps the cookies maintain their rounded appearance during baking. Skipping the chilling step can cause excessive spreading.

4. Can I make Baci di Dama without a stand mixer?

Yes. You can prepare the dough using a hand mixer or by mixing the ingredients manually with a sturdy spatula. The important thing is to combine everything evenly without overworking the dough.

5. Why did my Baci di Dama spread too much during baking?

Excessive spreading usually happens when the butter becomes too warm, the dough has not chilled sufficiently, or the oven temperature is too low. Make sure the dough is cold before baking and that the oven is fully preheated. If the shaped balls become soft, refrigerate them again before placing them in the oven.

6. Can I use all-purpose flour instead of Type 00 flour?

Yes. All-purpose flour can be substituted for Type 00 flour in this recipe. Although the finished cookies may have a slightly different texture, they will still be delicious. For the best results, measure the flour carefully and avoid overmixing.

7. How do I keep the cookies the same size?

For uniform cookies, divide the dough into small pieces weighing approximately 4–5 grams each using a kitchen scale. Roll each piece into a smooth ball. Keeping the dough balls consistent in size ensures even baking and makes assembling the sandwich cookies much easier.

8. What is the best chocolate for Baci di Dama?

Good-quality dark chocolate with approximately 55–70% cocoa content is an excellent choice. Its slightly bitter flavor balances the sweetness of the cookies. Milk chocolate and white chocolate also work well if you prefer a sweeter filling.

9. Can I prepare Baci di Dama ahead of time?

Absolutely. You can prepare the dough one day in advance and keep it tightly wrapped in the refrigerator. You can also bake the cookie halves ahead of time and store them in an airtight container until you’re ready to add the chocolate filling. Fully assembled cookies are also suitable for making several days before serving.

10. Why are my Baci di Dama cookies cracking?

Small cracks can occur if the dough is too dry, the flour is overmeasured, or the cookies bake for too long. Avoid adding too much extra flour when rolling the dough, and remove the cookies from the oven once they become lightly golden. Gentle handling is also important because these delicate shortbread cookies can break easily while warm.

Conclusion

Baci di Dama are a delightful example of Italian baking at its finest. With their buttery, nutty shortbread texture and rich dark chocolate filling, these charming little sandwich cookies offer an irresistible combination of flavors in every bite.

Although they require some chilling and careful shaping, the preparation process is straightforward, and the results are well worth the effort. Their elegant appearance makes them perfect for holidays, celebrations, homemade gifts, or simply enjoying alongside a cup of espresso or tea.

Whether you follow this almond-based recipe or experiment with traditional hazelnuts, Baci di Dama are sure to become a favorite in your homemade cookie collection. Once you experience their delicate crunch and smooth chocolate center, you’ll understand why these classic Italian treats have remained so beloved for generations.

Baci di Dama (Hazelnut Cookies) – Classic Italian Chocolate Sandwich Cookies

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Baci di dama are delicate Italian sandwich cookies made with tender almond shortbread and a rich dark chocolate filling. These elegant, bite-sized treats have a buttery, nutty flavor and a melt-in-your-mouth texture, perfect for serving with coffee or gifting.

• Author: Emily
• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes (plus 2–3 hours chilling)
• Yield: 125 sandwich cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 ⅓ cups butter, softened but still firm, cubed
• 1 ½ cups sugar
• 3 cups almond flour
• 2 ⅓ cups type 00 flour, sifted
• 3 tbsp egg whites (about 1 large egg white)
• 1 pinch fine salt
• 2 ¼ cups dark chocolate, melted and slightly cooled

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Instructions

1. Prepare the shortbread dough by placing the softened, cubed butter and sugar in the bowl of a stand mixer fitted with a flat beater. Mix on low speed for a few seconds until combined.
2. Add the almond flour and mix again on low speed until incorporated.
3. In a small bowl, combine the egg whites and fine salt, stirring until the salt dissolves. Pour the mixture into the dough and mix until evenly combined.
4. Turn off the mixer and add the sifted type 00 flour. Mix on low speed, occasionally scraping down the sides of the bowl with a spatula, until the flour is fully incorporated.
5. Transfer the dough to a lightly floured work surface. Dust the top with a little flour and gently pat it together without kneading. Wrap tightly in plastic wrap and refrigerate for 2–3 hours.
6. Once chilled, place the dough on a lightly floured surface. Using a rolling pin and pastry rulers, roll it into an even sheet approximately 1/2 inch (1 cm) thick.
7. Trim the edges and cut the dough into strips approximately 1 inch (2 cm) wide. Cut across the strips to form small cubes weighing approximately 0.2 oz (4–5 g) each.
8. Roll each cube gently between your palms to form a smooth ball. Arrange the balls on baking sheets lined with parchment paper, leaving space between them. The dough should make approximately 250 small balls.
9. Preheat a conventional oven to 350°F (180°C). Bake the cookies for approximately 12 minutes, or until lightly golden. Bake in batches as necessary.
10. Remove the cookies from the oven and allow them to cool completely on the baking sheets or a wire rack.
11. Melt the dark chocolate gently and allow it to cool slightly until thickened but still pipeable. Transfer it to a parchment paper piping cone or a small piping bag.
12. Turn half of the cooled cookie halves upside down, placing their flat sides facing upward. Pipe a small amount of dark chocolate onto the center of each.
13. Place another cookie half on top, flat side down, and press gently to create a sandwich. Repeat until all the cookies are assembled.
14. Allow the chocolate filling to set completely at room temperature before serving. If the room is too warm, briefly refrigerate the cookies until the chocolate firms up.

Notes

• Traditional baci di dama are often prepared with hazelnut flour. For a more pronounced hazelnut flavor, replace some or all of the almond flour with finely ground toasted hazelnuts.
• Use softened butter that is still firm rather than melted butter to maintain the proper shortbread texture.
• Do not overmix or knead the dough, as this can make the cookies less tender.
• Chilling the dough for 2–3 hours is essential for easier shaping and helps prevent excessive spreading during baking.
• Keep the dough balls uniform in size so they bake evenly and pair neatly when assembled.
• Allow the cookies to cool completely before adding the chocolate filling to prevent it from becoming too runny.
• For the best texture, use good-quality dark chocolate with approximately 60–70% cocoa content.
• If the chocolate is too liquid after melting, let it cool slightly before piping so it holds the cookie halves together.
• Store the assembled cookies in an airtight container in a cool, dry place for up to 5–7 days. Refrigerate if the room temperature is warm.
• Serve with espresso, cappuccino, tea, or hot chocolate for a classic Italian-style treat.
• The recipe yields approximately 125 sandwich cookies, made from 250 individual cookie halves.
• The stated 57-minute preparation and cooking time excludes the additional 2–3 hours required for chilling the dough and the time needed for cooling and setting the chocolate.

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 108 kcal
• Sugar: 7 g
• Sodium: 12 mg
• Fat: 7 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 3.2 g
• Trans Fat: 0.1 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 1.5 g
• Cholesterol: 13 mg