📝 About This Recipe
Hailing from the picturesque town of Tortona in Italy’s Piedmont region, these exquisite cookies consist of two buttery hazelnut domes joined by a luscious drop of dark chocolate. Their romantic name, 'Lady's Kisses,' refers to the way the two halves meet like lips in a delicate embrace. These cookies are a masterclass in texture, offering a crumbly, melt-in-your-mouth experience that celebrates the deep, toasted aroma of Italian hazelnuts.
🥗 Ingredients
The Cookie Dough
- 150 grams Toasted Hazelnuts (blanched and skins removed)
- 150 grams All-purpose Flour (sifted)
- 150 grams Unsalted Butter (softened at room temperature)
- 120 grams Granulated Sugar
- 1/4 teaspoon Fine Sea Salt
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 teaspoon Lemon Zest (finely grated)
The Chocolate Filling
- 100 grams Dark Chocolate (at least 60% cocoa, finely chopped)
- 1 tablespoon Heavy Cream (optional, for a softer ganache-like set)
👨🍳 Instructions
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1
Place the toasted hazelnuts and the granulated sugar into a food processor. Pulse until the nuts are ground into a fine meal, being careful not to over-process them into a nut butter.
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2
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the vanilla bean paste and lemon zest until smooth and pale.
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3
Add the hazelnut-sugar mixture and the sea salt to the butter, mixing on low speed until just combined.
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4
Gently fold in the sifted flour. Mix until a cohesive, soft dough forms. Do not overwork the dough, or the cookies will lose their delicate, crumbly texture.
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5
Turn the dough out onto a piece of plastic wrap, flatten into a disk, and refrigerate for at least 1 hour. This is crucial to ensure the cookies hold their round shape during baking.
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6
Preheat your oven to 320°F (160°C) and line two large baking sheets with parchment paper or silicone mats.
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7
Take small portions of the chilled dough (about 8-10 grams each) and roll them between your palms into perfectly round balls, roughly the size of a small cherry.
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8
Place the balls on the prepared baking sheets, spaced about 1 inch apart. If the dough has warmed up during rolling, place the trays in the fridge for 10 minutes before baking.
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9
Bake for 15-18 minutes. The cookies should be set and very lightly golden on the bottom, but still pale on top. They will be very fragile while hot.
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10
Allow the cookie halves to cool completely on the baking sheet. Moving them while warm will cause them to crumble.
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11
While the cookies cool, melt the dark chocolate in a heatproof bowl over a pot of simmering water (bain-marie). Once smooth, stir in the heavy cream if using, and let it cool slightly until it reaches a pipeable consistency.
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12
Match the cookie halves by size. Turn one half over, apply a small dollop (about half a teaspoon) of chocolate to the flat side, and gently press a second cookie half on top.
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13
Place the assembled 'kisses' on their side or back on the parchment paper and let them rest until the chocolate has completely set and the halves are firmly joined.
💡 Chef's Tips
Use high-quality Piedmont hazelnuts (Tonda Gentile) if possible for the most authentic flavor. Ensure the butter is soft but not greasy; if it's too warm, the cookies will spread too much. Always chill the rolled balls before baking to maintain that iconic spherical 'kiss' shape. If you don't have a food processor, you can use pre-ground hazelnut flour, but freshly grinding them with sugar yields a better aroma. Store these in an airtight container in a cool place; they actually taste even better the next day once the flavors have melded.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Moscato d'Asti for a true Piedmontese experience. Pair with a strong, dark espresso to balance the sweetness of the chocolate filling. Arrange them on a vintage silver platter for an elegant afternoon tea service. Include them in a holiday cookie box; their unique shape makes them a standout gift. Dust very lightly with cocoa powder just before serving for an extra touch of decadence.