Baci di Dama – Delicate, delicious, buttery, and classic Italian cookies made with ground hazelnuts and sandwiched together with a layer of silky chocolate filling. They’re a perfect addition to your Christmas cookie trays!
What are baci di dama?
Baci di Dama are a traditional Italian cookies that originated from Piedmont region in northern Italy. The name “Baci di Dama” which translates to “Lady’s Kisses” in Italian. These little cookies are made from a simple, yet rich dough of ground hazelnuts, butter, flour and sugar, with a chocolate filling binding the cookies together.
These are small, elegant, delicate, flavorful and often enjoyed during the holiday season. Italian hazelnut cookies are naturally egg-free, and are perfect for those who are looking for eggless holiday cookie recipes. These cookies are one of the easy and delicious Christmas cookie recipes made with simple yet flavorful ingredients. It’s a perfect cookie to enjoy with a cup of coffee or tea!
Ingredients & Substitutions:
Hazelnuts – Hazelnuts adds the wonderful texture and nutty flavor the cookies. Hazelnuts are traditional for Baci di Dama. However, you can replace them with equal amount of almonds as well. I used freshly ground roasted hazelnuts in this recipe, you can also replace it with store-bought almond flour or hazelnut flour.
Flour – Adds the structure to the cookies. You can replace it with whole wheat flour.
Unsalted Butter – Make sure the butter is softened at room temperature.
Sugar – I used granulated white sugar. You can swap it with light brown sugar but the texture will be different.
Chocolate – Use a good quality chocolate bar for the best results. It can also be substituted with chocolate chips, milk chocolate, white chocolate, or nutella.
Salt – A pinch of salt is enough. It balances the sweetness and enhances the flavors.
Serving suggestions:
Serve these little Italian cookies with a cup of espresso or cappuccino. You can also serve them as part of a dessert spread alongside your favorite desserts. These are perfect for holiday gifting.
Storage suggestions:
The cooled and assembled cookies can be stored in an airtight container for a week at room temperature. They can be frozen for up to 2 months. You can also freeze the shaped dough balls.
Variations:
Substitute hazelnuts with almonds to make Almond Baci di Dama.
Add 1-2 tablespoons of unsweetened cocoa powder to the dough mixture for a chocolate-infused cookie base.
You can also use a little bit of vanilla extract or almond extract to enhance the overall flavor.
Add a pinch of cinnamon, cardamom, or nutmeg to the dough for a warm, spiced variation.
Substitute dark chocolate with milk chocolate or white chocolate for a sweeter filling.
Feel free to experiment with different fillings like fruit jams, ganache, or nutella.
Tips & Notes:
Use high-quality hazelnuts and chocolate for the best results. You can replace the hazelnuts with ground almonds for a different flavor.
Grind the hazelnuts carefully to prevent them from turning into nut butter.
Do not skip chilling the dough, it will prevent the cookies from excess spreading while baking.
Roll the dough into evenly sized small balls for even sized sandwiched cookies. Use a cookie scoop, teaspoon or weigh the dough for even baking and a polished look.
Don’t forget to cool the cookies entirely before adding the chocolate filling, as warm cookies will melt the chocolate and cause the cookies to slide apart.
Step by step instructions:
Grind toasted hazelnuts to a powder using a blender or food processor.
Stop grinding before it becomes a paste. Keep it aside.
In a mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy.
Add the ground hazelnuts and flour to the butter mixture.
Mix gently until a soft dough forms.
Wrap the dough in a plastic wrap and chill it in the refrigerator until firm.
Take about 2 teaspoons of chilled dough (8grams) and shape into a small round ball. You will get 48-50 balls.
Arrange them on a lined baking sheet and chill them again for 15-20 minutes to prevent them from excess spreading while baking.
Preheat the oven to 180 degrees C (350F) while little dough balls are chilling.
Bake the chilled dough balls in the preheated oven at 180 degrees C for 15 minutes or until lightly golden.
Take them out of the oven and let them cool completely.
Melt chocolate in microwave until smooth.
If you don’t have a microwave, melt chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
Spread a small amount of melted chocolate on the flat side of the cookie.
Gently press another cookie on top to create a sandwiched cookie. Repeat the process with remaining cookies. Allow the chocolate to set completely before serving.
More holiday cookie recipes:
- Castagnelle
- Gingerbread Snowball Cookies
- Double Chocolate Snowballs
- Italian Sesame Cookies
- Nutellotti
- Santa’s Whiskers
Baci di dama cookies recipe video below:
Baci Di Dama Cookies
Ingredients
- ¾ Cup Roasted Hazelnuts (100 grams)
- ½ Cup Unsalted Butter (100 grams)
- ½ Cup Caster Sugar (100 grams)
- ¾ Cup All Purpose Flour / Plain Flour (100 grams)
- A pinch of Salt
- ½ Cup Dark Chocolate (100 grams)
Instructions
- Grind toasted hazelnuts to a powder using a blender or food processor. Stop grinding before it becomes a paste. Keep it aside.
- In a mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy.
- Add the ground hazelnuts and flour to the butter mixture.
- Mix gently until a soft dough forms.
- Wrap the dough in a plastic wrap and chill it in the refrigerator until firm.
- Take about 2 teaspoons of chilled dough (8grams) and shape into a small round ball. You will get 48-50 balls.
- Arrange them on a lined baking sheet and chill them again for 15-20 minutes to prevent them from excess spreading while baking.
- Preheat the oven to 180 degrees C (350F) while little dough balls are chilling.
- Bake the chilled dough balls in the preheated oven at 180 degrees C for 15 minutes or until lightly golden.
- Take them out of the oven and let them cool completely.
- Melt chocolate in microwave until smooth.
- If you don’t have a microwave, melt chocolate in a heatproof bowl over a pot of simmering water (double boiler method).
- Spread a small amount of melted chocolate on the flat side of the cookie.
- Gently press another cookie on top to create a sandwiched cookie. Repeat the process with remaining cookies. Allow the chocolate to set completely before serving.
Video
Nutrition
Nutrition values are estimates only.
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