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Baci di dama, Italian cookies with hazelnut and dark chocolate.

Servings: 20


  • 250 g all purpose flour
  • 150 g hazelnut meal
  • 150 g icing sugar
  • 150 g cold butter
  • 1 pinch salt
  • 1 egg
  • 150 g dark chocolate


  • What to do if you can't find hazelnut meal: toast whole hazelnuts in a pan for few minutes.
    Pay attention not to burn them.
    Let them cool then put them in a mixer with the icing sugar written in the recipe.
    Mix them doing pauses to avoid hazelnuts release their oil, pulse and pause, pulse and pause.
    Stop when you have a fine meal, put it in the fridge for 15 minutes before using it.
  • Mix hazelnut meal with icing sugar if you didn't do before, then add salt and diced cold butter.
    Make a dough using the mixer, add egg and mix again.
  • You will end with a sticky dough, wrap in cling film and let it rest in fridge until hard.
  • Take pieces of the dough and roll it between your hands, you must end with a ball of about 1.5 cm/ 0.5 diameter.
    Do it with all the dough, put the balls without pressing them on a lined baking tray.
  • Put the baking tray into the freezer, let them rest at least one hour before baking.
  • Bake in preheated oven at 350°F/ 150°C for 5 minutes, then low temperature to 230°F/ 110°F for 10-12 minutes more.
  • Take the tray out of the oven and let them cook completely before touching them, they are very soft at this point.
  • Melt chocolate using the bain marie technique, it must be a melted but not too liquid, if it is let it cool a little.
  • Put some chocolate on the flat part of a cookie and pair it with another to form the kiss.
  • These cookies can be stored up to a month in a tin box.