Baci di Dama or Italian Hazelnut Cookies are addictive little Italian cookies. Two nutty, buttery, melt in your mouth cookies sandwiched together with rich chocolate and a hint of Nutella!
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Italian cookies are my absolute favorite! The recipes pair complex flavors that are nutty, fruity, and sweet, a wonderful taste exploration for your mouth! Almond, hazelnut, ricotta, figs…there are so many flavor combinations that your taste buds are never bored! Among my favorites are Ricciarelli, a soft almond cookie created in Siena and popular at the holidays. Check out the easy recipe here!
Baci di Dama are possibly my new favorite cookie! The warm flavor of hazelnuts and chocolate are heavenly and it is pretty much impossible to eat only one! If you are a fan of hazelnuts, these cookies are a must to try! Although they are so light, they practically melt in your mouth, the flavors are so rich and delicious.
Originating in Northern Italy, Baci di Dama means “Lady Kisses.” Like candy for grown ups, these little hazelnut cookies are shaped like lips. So sweet and delicious, a perfect cookie for your Valentine or whenever you want to shower someone with love…because the way to anyone’s heart is certainly delicious Italian cookies!
Tips for Success
These cookies are fairly easy to make, however these tips will ensure a perfect outcome.
- Purchase hazelnuts that are already shelled, toasted, and skinned. Prepping hazelnuts not yet ready is certainly going to be a labor of love. Be certain they are unsalted.
- Be careful not to pulse your hazelnuts too much or you will end up with hazelnut butter!
- Allow the chocolate filling to cool enough to prevent the cookies from sliding off one another. These round little cookies will surely roll around on you! The chocolate remains pliable for at least a half hour in the piping bag, so no need to rush.
- Quality ingredients required! Select good chocolate for delicious rich filling. I prefer chocolate that is at least 60% cacao.
Love Italian Cookies? Check out this recipe for amazing Chocolate Amaretti Cookies!
This Baci di Dama recipe takes a small liberty with the recipe, with the addition of some nutella both in the cookie dough and the chocolate filling. I mean….go bold, amp up that chocolate hazelnut combination! I love the color it adds to the cookies as well.
Baci di Dama- Italian Hazelnut Cookies
Ingredients
- ¾ Cup Ground Hazelnuts Toasted and Skinned
- ¾ Cup + 2 TBSP All-Purpose Flour
- ⅓ Cup Caster Sugar
- 6 TBSP Butter Cut into cubes, at room temperature
- 2 TBSP Nutella
Chocolate Nutella Filling
- ¼ Cups Dark Chocolate Chopped
- 1 TBSP Nutella
Instructions
- In a food processor, pulse the hazelnuts until they appear sand like.
- In a stand-mixer, combine butter, nutella, and sugar. Mix until well combined, scraping down bowl to ensure ingredients mix together well.
- Add in hazelnuts and flour. Continue to mix until all incorporated.
- Divide dough into four even sections, roll into logs and wrap well in plastic wrap. Place on a cookie sheet and chill for at least one hour.
- Create balls of cookie dough, using a teaspoon to ensure uniform size. Place dough balls onto a cookie sheet prepared with a silicone baking mat or parchment paper. These cookies do not spread, thus can be placed 1 inch apart.
- Chill prepared dough balls in the fridge for another hour.
- Preheat oven to 320°F and bake cookies for 13-15 minutes, until the bottoms are just beginning to turn golden.
- Allow to cool completely on a cooling rack.
Chocolate Nutella Filling
- In a heat safe bowl over a pan of simmering water, combine the dark chocolate and nutella. Stir frequently to avoid chocolate seizing.
- Remove from heat and allow to cool for 15 minutes. Transfer to a resealable bag and set aside.
- Arrange the cookies on a cooling rack, paired with a cookie of a similar size and shape.
- Fill the center of one of the cookie pairs with a small dollop of chocolate mixture. Allow the chocolate to cool for another 5 to 10 minutes until not quite set. Sandwich the cookies together and allow the chocolate to set completely.
- Cookies can be stored in an airtight container for up to one week.
