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A silver tray filled with Italian baci di dama cookies.

Baci di Dama, Italian Hazelnut Cookies

Baci di Dama or Lady's kisses are melt-in-your-mouth Italian hazelnut cookies nestled together with a dollop of dark silky chocolate.
Course Cookie, Dessert
Cuisine Italian
Keyword Baci cookies, Baci di Dama, Italian Hazelnut cookies
Prep Time 1 hour
Cook Time 13 minutes
Servings 60 cookies
Calories 49kcal
Author Marisa


  • Food Processor


  • 1 cup roasted hazelnuts
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • a pinch of salt I used fine sea salt
  • 7 tablespoons unsalted butter softened
  • 3/4 cup dark chocolate chips


  • Place the hazelnuts with 2 tablespoons of the granulated sugar in a food processor. Process until the hazelnuts are finely ground. (leave in food processor).
  • Combine the remaining sugar, flour, a pinch of salt and the softened butter in a medium bowl.
  • Use your fingers or a pastry cutter to work this mixture just until the butter is evenly distributed and resembles clusters of streusel topping.
  • Add the flour and butter mixture to the hazelnut mixture in the food processor. Pulse till the dough comes together in a dense mass.
  • Divide the dough into 4 equal portions.
  • Wrap the dough in saran wrap and refrigerate for a minimum of 2 hours. (I chilled my dough for 4 hours). The dough should be very cold and firm.
  • Line 2 cookie sheets with parchment paper.
  • Unwrap the disk of dough and cut 1/2 inch strips.
  • Working with one strip at a time, cut the strip into 1/2 inch pieces of dough and roll each piece into smalls balls about the size of a hazelnut in its shell.
  • Place the balls on the parchment lined cookie sheet while spacing them about 2 inches apart.
  • Once you have filled one cookie sheet, place it in the fridge and repeat with the remaining cookie balls.
  • Chill the rolled cookies for about 1 hour or if pressed for time freeze for 1/2 hour.
  • When ready to bake, preheat the oven to 300 degrees F.
  • Bake one sheet at a time for about 13 minutes. They should look light golden brown in colour.
  • Place the cookie sheet onto a cooling rack and let cool completely. Repeat with the second cookie sheet.
  • Let the baked cookies cool completely before filling with the melted chocolate.
  • When ready to assemble the cookies place the dark chocolate chips in a microwave safe bowl and melt it on high for about one minute stopping to stir at 30 second intervals.
  • Use a small spoon or fill a piping container with the melted chocolate and put a dollop of chocolate on the flat side of a cookie.
  • Top (flat side down) with a second cookie while pressing down slightly to form a sandwich.
  • Repeat with the remaining cookies.
  • Store in a cool dry place.


This recipe for Baci di Dama was adapted from the cookbook, Dolci Italy's Sweets by Francine Segan with a few modifications.
I increased the amount of hazelnuts to a full 1 cup as this gave me an overall drier dough to work with and less flattened cookies as an end result.
I added a pinch of salt to sweeten the flavors. A little goes a long way in doing so!
Also, I baked the cookies at a lower temperature for an overall light golden brown cookie which yielded melt-in-your-mouth cookies.


Serving: 5g | Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 3mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg