Delicate Sandwich Cookies with Hazelnuts and Chocolate from Italy
Mini Baci di Dama, often known as "Little Lady's Kisses," are a bite-sized variation of the traditional Piedmontese cookie that are tiny in size but bursting with flavor. Each "kiss," which is made with buttery hazelnut dough and filled with silky dark chocolate, melts in your tongue with the ideal amount of cocoa richness and nutty warmth.
These little treats are proof that the finest things do indeed come in small packages, whether they are enjoyed as a sweet treat, paired with espresso, or presented in adorable tins.
Simple, sophisticated, and completely tempting, Mini Baci di Dama infuse each bite with a hint of Italian passion.
Mini Baci di Dama
Rated 5.0 stars by 1 users
Servings
30
Prep Time
20 minutes
Cook Time
15 minutes
Delicate Sandwich Cookies with Hazelnuts and Chocolate from Italy
Mini Baci di Dama, often known as "Little Lady's Kisses," are a bite-sized variation of the traditional Piedmontese cookie that are tiny in size but bursting with flavor. Each "kiss," which is made with buttery hazelnut dough and filled with silky dark chocolate, melts in your tongue with the ideal amount of cocoa richness and nutty warmth.
These little treats are proof that the finest things do indeed come in small packages, whether they are enjoyed as a sweet treat, paired with espresso, or presented in adorable tins.
Simple, sophisticated, and completely tempting, Mini Baci di Dama infuse each bite with a hint of Italian passion.
Ingredients
-
100 g (3.5 oz) blanched hazelnuts (or almonds)
-
100 g (3.5 oz) all-purpose flour
- 100 g (3.5 oz) unsalted butter, cold and cubed
-
80 g (2.8 oz) granulated sugar
-
A pinch of salt
-
80 g (2.8 oz) dark chocolate, finely chopped (60–70% cocoa)
For the cookies
For the filling
Directions
Toast the Hazelnuts
Preheat your oven to 180°C (350°F).
- Spread the hazelnuts on a baking tray and roast for 10 minutes, until golden and aromatic.
- Let them cool slightly, then grind them into a fine meal using a food processor. Be careful not to over-process into a paste.
Make the Dough
In a bowl, mix ground hazelnuts, flour, sugar, and salt.
- Add cold butter and rub it in with your fingertips until it forms a crumbly dough.
- Knead briefly just until it holds together. Do not overwork.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or overnight for best results).
Shape the Cookies
Roll the dough into small balls, about the size of a hazelnut (roughly 7–8 grams each).
- Place them on a parchment-lined baking sheet, spaced slightly apart.
- Refrigerate the tray for 20 minutes before baking — this helps them keep their shape.
Bake
Preheat the oven to 160°C (320°F).
- Bake the cookies for 13–15 minutes, or until lightly golden and firm.
- Let them cool completely on a wire rack.
Prepare the Chocolate Filling
Melt the chocolate in a heatproof bowl over a pot of simmering water (double boiler method), or gently in the microwave.
- Let it cool slightly until thick enough to spread.
Assemble the Baci
Using a small spoon or piping bag, dab melted chocolate on the flat side of one cookie.
- Gently press another cookie on top to form a “kiss.”
- Allow the chocolate to set completely before serving (or refrigerate briefly to speed it up).
Recipe Note
Tips & Variations
Nut swaps: Try almonds, pistachios, or even walnuts if hazelnuts aren’t available.
Gluten-free version: Use almond flour and a gluten-free flour blend.
Flavor twist: Add a drop of vanilla or a pinch of orange zest to the dough.
Storage: Store in an airtight container for up to 5 days, if they last that long!