Why You’ll Love This Recipe

I love this recipe because it combines the richness of hazelnuts (or almonds) with the smooth sweetness of dark chocolate. Each bite has a delicate crunch followed by a creamy, chocolatey finish. They look beautiful on a dessert platter, make perfect gifts, and are simpler to make than they appear. Once I bake a batch, they never last long!

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 grams (2 cups) all-purpose flour
150 grams (10.7 tbsp) unsalted butter
1 egg
150 grams (1.05 cups) whole almonds or whole hazelnuts
150 grams (1.25 cups) powdered sugar
1 pinch salt
150 grams (0.83 cups) dark chocolate chips or squares for the filling

Directions

1. I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. I toast the whole almonds or hazelnuts for about 10 minutes, just until golden and fragrant. I let them cool completely — I never over-toast them, as that can make them bitter.

2. Once cool, I place the nuts in a food processor with powdered sugar and salt. I pulse until I get a fine, sandy texture like nut flour, then let it cool for a few minutes.

3. I add the flour and cold butter (cut into cubes) to the processor and blend until the mixture starts to come together. I add the egg and blend again until a soft, slightly sticky dough forms.

4. I shape the dough into a large ball, place it in a covered container, and freeze it for at least 1 hour until firm.

5. Once firm, I break off small chunks and roll them into 1 cm (½ inch) balls between my palms. I arrange them on a parchment-lined baking sheet, spacing them about 3 cm apart.

6. I place the baking sheet in the freezer for another hour — this helps the cookies keep their round shape while baking.

7. I preheat the oven to 300°F (150°C). I bake the cookies straight from the freezer for 5 minutes, then reduce the temperature to 250°F (120°C) and bake for another 5 minutes. Finally, I lower the heat again to 210°F (100°C) and bake for 5–7 more minutes, until lightly golden but not brown.

8. I carefully remove the cookies from the oven and transfer them to a flat surface lined with parchment paper. I handle them gently while they’re still warm, then let them cool completely.

9. While the cookies cool, I melt the dark chocolate in a double boiler, stirring until smooth and glossy. I let it cool slightly — it should be warm but not hot.

10. I spoon the chocolate into a pastry bag with a large tip and pipe a generous dollop onto the flat side of one cookie. I press another cookie on top to form a “kiss.”

11. I place the finished cookies on a parchment-lined tray and let the chocolate set completely before serving or storing.

Servings and Timing

This recipe makes about 25 cookie sandwiches. It takes about 20 minutes to prepare, 15 minutes to bake, and about 2 hours for chilling and assembly, for a total of 2 hours and 35 minutes.

Variations

I sometimes make these cookies with almonds instead of hazelnuts for a slightly milder flavor. For a festive twist, I use white or milk chocolate as the filling. I’ve also added a touch of orange zest to the dough for a fragrant citrus note or dipped one side of the sandwich in melted chocolate for extra indulgence.

Storage/Reheating

I store baci di dama in an airtight container at room temperature for up to 5 days. They also keep beautifully in the fridge for up to 10 days, though I prefer them at room temperature for the best flavor. To freeze, I place them in a single layer in a freezer-safe container for up to 2 months, thawing at room temperature before serving.

FAQs

Can I use store-bought ground nuts?

Yes, I can use ready-made hazelnut or almond meal, but freshly ground nuts give a stronger aroma.

Why do I need to freeze the dough twice?

Chilling prevents the cookies from spreading, helping them keep their dome shape.

Can I make them gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend.

How do I stop the dough from sticking?

If it’s too sticky, I chill it longer or lightly dust my hands with flour while rolling.

What type of chocolate works best?

I prefer dark chocolate (around 70%) — it balances the sweetness of the cookies.

Can I skip the egg?

You can replace it with a tablespoon of milk or cream, but the texture will be slightly softer.

How can I make them look even?

I measure each dough ball with a small teaspoon to keep them uniform in size.

Do I have to use a pastry bag?

No, I sometimes use a small spoon to spread the melted chocolate instead.

Why are they called “baci di dama”?

The name means “lady’s kisses” because the two cookies pressed together resemble lips joined in a kiss.

Can I make them in advance for gifts?

Yes, they’re perfect make-ahead cookies — I bake them the day before, assemble them once cool, and store them in a tin lined with parchment paper.

Conclusion

I love how these baci di dama bring a touch of Italian charm to any table. With their nutty aroma, buttery texture, and rich chocolate center, they’re as elegant as they are delicious. Whether I bake them for the holidays, a special occasion, or simply with my afternoon espresso, these “lady’s kisses” always win hearts — one sweet bite at a time.