Baci di Dama: Italy’s Iconic Chocolate Hazelnut Cookies

Baci di Dama are delicate, chocolate hazelnut cookies that originated in Piedmont, a region in northern Italy known for its rich food traditions. These small sandwich cookies are made with finely ground hazelnuts—often the prized Tonda Gentile variety—and filled with a silky layer of dark chocolate. What makes Baci di Dama special is the contrast of textures: crisp, crumbly cookies paired with smooth, bittersweet chocolate in every bite.

The name Baci di Dama means “lady’s kisses” in Italian, a nod to their romantic shape—two rounded halves gently pressed together with chocolate in the middle, like a kiss. This timeless cookie has been a staple in Italian bakeries since the 19th century and continues to charm pastry lovers around the world.

Perfect for Every Occasion

Enjoy them with a shot of espresso, a cup of tea, or even a glass of dessert wine. Serve them after dinner or wrap up a few as a thoughtful homemade gift. Whether you bake them yourself or grab a box from your favorite bakery, these cookies never disappoint. Baci di Dama prove that the best things in life are simple. A few honest ingredients, a little care, and you’ve got a cookie that’s both elegant and comforting.

Baci di Dama Cookies: A Sweet Italian Hazelnut and Chocolate Delight

Baci di Dama are charming little Italian cookies with big flavor. Each one pairs two buttery hazelnut domes with a silky layer of homemade chocolate ganache. The cookies are crisp on the outside, soft in the middle, and finished with just the right touch of bittersweet chocolate.

They’re perfect for cozy nights, afternoon espresso breaks, or as a thoughtful treat during the holidays. However you serve them, Baci di Dama are guaranteed to win hearts—one sweet bite at a time.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Chill Time & Assembly 1

Total Time 1 45

Servings: 48 COOKIES

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1 cup (120g) hazelnuts, toasted and finely ground
1 ¼cups (150g) all-purpose flour
½ cup (60g) powdered sugar
½ teaspoon vanilla extract
½ teaspoon salt
½ cup (113g) unsalted butter, softened
1 large egg yolk

Filling

¾ cup (120g) dark chocolate (around 60-70% cocoa), chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter

Equipment

Food Processor or Blender
Electric Mixer (Handheld or Stand Mixer)

Instructions

Prepare the Hazelnuts
Preheat your oven to 350°F (175°C).
Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 8-10 minutes, until golden and fragrant. Be sure to keep an eye on them so they don’t burn!
Once toasted, remove the hazelnuts from the oven and let them cool slightly. Then, rub them between a kitchen towel to remove the skins.
Grind the hazelnuts finely in a food processor or blender. You can also use pre-ground hazelnut meal if available.
Make the Cookie Dough
In a large mixing bowl, cream together the butter and powdered sugar using an electric mixer until smooth and fluffy.
Add the egg yolk, vanilla extract, and salt and mix until fully combined.
Gradually add the ground hazelnuts and flour to the butter mixture, mixing until the dough comes together. The dough will be a bit crumbly but should hold together when pressed.
Shape the Cookies
Roll the dough into small, walnut-sized balls (about 1 teaspoon of dough per ball). You should get around 48 small balls.
Place the balls on a baking sheet lined with parchment paper, about 1 inch apart.
Flatten the dough balls slightly with your fingers or a fork to form a rounded disc. These cookies will not spread much during baking, so shape them as you like.
Chill the dough in the refrigerator for 20-30 minutes before baking. This helps them maintain their shape.
Bake the Cookies
Bake the cookies at 350°F (175°C) for about 12-15 minutes, or until the edges are golden brown. Keep a close eye on them to ensure they don’t overbake.
Remove from the oven and let the cookies cool completely on a wire rack.
Prepare the Chocolate Filling
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
Remove from heat and add the chopped dark chocolate and butter. Stir until smooth and glossy. Let the mixture cool slightly to thicken.
Assemble
Once the cookies have cooled, turn half of them upside down. Using a spoon or a piping bag, place a small dollop of chocolate filling on the flat side of each cookie.
Gently press another cookie on top, sandwiching the chocolate between the two halves. Be careful not to press too hard, as the cookies are delicate.
Let Them Set
Allow the assembled cookies to set for about 30 minutes to an hour so the chocolate can firm up. If you prefer, you can refrigerate them to speed up the process.

Notes

Use high-quality hazelnuts: If possible, choose Tonda Gentile hazelnuts (Piedmontese variety) for the most authentic flavor. Toasting them brings out their rich, nutty aroma.

Unsalted butter is best: It gives you better control over the salt content and results in a cleaner, more delicate flavor.

Choose real chocolate: Use good-quality dark chocolate (60–70% cocoa) for the filling. Avoid chocolate chips, as they often contain stabilizers that affect melting and texture.

Grind hazelnuts finely but not into paste: The texture should resemble almond flour. Overprocessing can release too much oil and turn it into nut butter.

Chill the dough before baking: This step prevents spreading and helps maintain the classic domed cookie shape.

Keep cookies small and uniform: Use a teaspoon or small cookie scoop to ensure even baking and clean assembly.

Let cookies cool fully before assembling: Warm cookies may crumble or melt the chocolate too much.

Don’t overfill: A small amount of chocolate is enough to stick the halves together. Too much can ooze out the sides.

Let the chocolate set: Once assembled, let the cookies rest at room temperature (or refrigerate briefly) until the filling firms up.

Storage

To keep your Baci di Dama cookies fresh and delicious, proper storage is key. These delicate hazelnut and chocolate treats hold up well when stored correctly, so you can enjoy them for days—or even weeks.

Room Temperature

Store Baci di Dama in an airtight container at room temperature for up to 7–10 days. Keep them in a cool, dry spot away from direct sunlight or heat. This preserves their crisp texture and prevents the chocolate from melting or softening too much.

Freezing
Want to make them ahead of time? You can freeze the assembled cookies for up to 1 month. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag with parchment between layers. Let them come to room temperature before serving—no need to reheat.

Freeze the Dough
You can also freeze the Baci di Dama dough before baking. Shape the dough into small balls, freeze them on a tray, and store in a freezer-safe container. When you’re ready to bake, place the frozen dough balls straight onto the baking sheet and bake a few minutes longer than usual.