Classic, delicate, and completely irresistible, these Baci di Dama are traditional Italian hazelnut cookies sandwiched together with rich melted chocolate. When I was first introduced to these, I quickly fell in love with these little cookies and I just knew that my Italian self had to create my own version.
These perfect cookies are lightly crisp on the outside, tender and buttery inside, and packed with roasted hazelnut flavor, these cookies quite literally translate to “lady’s kisses.”
These are made with simple pantry ingredients and no complicated techniques, this version is approachable enough for home bakers while still feeling elegant and bakery worthy. Whether you choose dark, milk, or semi-sweet chocolate for the filling, these cookies are perfect for holiday cookie trays, gifting, or enjoying with an afternoon espresso.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Provides richness and structure; softened butter ensures a smooth, cohesive dough.
- Powdered Sugar: Creates a tender, delicate crumb and smooth cookie texture.
- Roasted Ground Hazelnuts: The star of the recipe; roasting intensifies flavor and reduces moisture.
- Salt: Balances sweetness and enhances the nutty flavor.
- Cinnamon: Just a pinch adds warmth without overpowering the hazelnuts.
- Vanilla Bean Paste: Adds depth and a bakery-style vanilla flavor.
- All-Purpose Flour: Provides structure while keeping the cookies light.
- Cornstarch: Ensures a soft, tender interior and prevents spreading.
- Heavy Cream or Whole Milk: Adds moisture to bring the dough together without making it sticky.
- Chocolate (Dark, Semi-Sweet, or Milk): Used to sandwich the cookies; choose based on your sweetness preference.
Pro Tips
- Roast hazelnuts before grinding for the best flavor and drier texture. I like to use my Beast Blender for grinding the hazelnuts too.
- Chill the dough for at least 45 minutes. This helps to prevent spreading of the dough while baking.
- Keep cookies pale with just lightly golden bottoms for a classic texture.
- Use a very small amount of chocolate when filling — less is more for these cookies!
- Allow chocolate to fully set before storing. I usually put them in the refrigerator for 5-10 minutes to help it set quicker.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Hazelnuts: Almonds or pistachios (finely ground) can be substituted, but hazelnuts are traditional for this recipe.
- Vanilla Bean Paste: Use can use pure vanilla extract (use the same amount).
- Heavy Cream: Whole milk or half and half can be used.
- Dark Chocolate: Use milk or semi sweet chocolate instead.
Dietary Substitutions
- Gluten Free: Use a 1:1 gluten free flour blend; texture will remain tender.
- Nut Free: Not recommended for this recipe, as hazelnuts are essential to traditional Baci di Dama.
- Dairy Free: Use dairy free butter and dairy-free chocolate; replace cream with oat or coconut milk.
Leftovers and Storage
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze cookies in an airtight container for up to 2 months,
But, I Still Have A Few Questions…
Can I make Baci di Dama ahead of time?
Yes, these cookies are an excellent make ahead option. You can bake the cookies a few days in advance and fill them with chocolate closer to serving, or fully assemble them and store once the chocolate has set.
Why is my dough crumbly before adding the cream?
Hazelnut-based doughs naturally feel drier due to the nuts absorbing moisture. Adding the cream or milk a teaspoon at a time helps bring the dough together without making it soft or sticky.
How finely should the hazelnuts be ground?
The hazelnuts should be finely ground, similar to almond flour but with a bit of texture. Avoid turning them into nut butter, which can happen if over-processed. Therefore, pulse in the food processor, don’t use the puree function.
Do these cookies stay crisp after filling?
Yes, the cookies remain lightly crisp on the outside with a tender interior. The chocolate filling actually helps protect the texture once set.
Can I use pre ground hazelnut flour?
Yes, pre ground hazelnut flour works well, but roasting whole hazelnuts and grinding them yourself gives the best flavor and aroma.
Why are my cookies browning too much on top?
Baci di Dama should stay pale with lightly golden bottoms. If the tops are browning, your oven may be running hot or the cookies are placed too high in the oven.
What’s the best way to melt the chocolate?
Chocolate can be melted gently in the microwave in short intervals or over a double boiler. Avoid overheating to keep it smooth and glossy. You can also check out my How to Melt Chocolate Guide to help you.
Can I dip the cookies instead of sandwiching them?
Absolutely. You can dip half of each cookie in melted chocolate or do a mix of dipped and sandwiched cookies for variety.
Are these cookies good for gifting?
Yes, they’re perfect for gifting. Once the chocolate has fully set, they travel well and look beautiful packaged in boxes or tins.
Why is chilling the dough important?
Chilling firms the butter and helps the cookies hold their shape, preventing spread and ensuring flat bottoms.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Baci di Dama (Hazelnut Cookie Sandwiches)
Ingredients
- 14 tbsp unsalted butter softened
- ¾ cup powdered sugar
- 2 cups roasted ground hazelnuts
- ½ tsp salt
- Pinch cinnamon
- 2 tsp vanilla bean paste
- 1⅔ cups all-purpose flour
- 4 tbsp cornstarch
- 4 –6 tsp heavy cream or whole milk (add 1 tsp at a time)
- 6 oz dark semi-sweet, or milk chocolate, melted
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Add chopped or whole hazelnuts to the baking sheet. Bake for 8-9 minutes for whole hazelnuts and 7-8 minutes for chopped. Cool and then remove any extra skins that come off.
- In a large bowl, or stand mixer, cream together butter and powdered sugar until smooth.
- Mix in vanilla bean paste, salt, and cinnamon.
- Add flour and cornstarch and mix just until the dough comes together.
- Add ground hazelnuts and stir until combined.
- Add cream or milk 1 teaspoon at a time until dough is cohesive but not sticky.
- Scoop 1½ teaspoon portions onto a parchment lined baking sheet.
- Refrigerate for 45 minutes.
- Preheat oven to 325°F.
- Bake for 14–16 minutes until bottoms are lightly golden.
- Cool completely before filling.
- Spoon about ½ teaspoon (or less) melted chocolate onto the flat side of one cookie and sandwich with another.
- Allow chocolate to set before serving or storing.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.