📝 About This Recipe
Hailing from the romantic town of Tortona in the Piedmont region of Italy, Baci di Dama are exquisite hazelnut cookies held together by a rich dark chocolate embrace. These 'Lady's Kisses' feature a delicate, melt-in-your-mouth texture that perfectly balances the toasted earthiness of hazelnuts with the velvety bitterness of Italian chocolate. They are the quintessential Italian pastry, offering a sophisticated bite-sized luxury that has remained a beloved classic since the 19th century.
🥗 Ingredients
The Cookie Dough
- 150 grams Blanched Hazelnuts (toasted and skins removed)
- 150 grams All-purpose Flour (sifted, Italian '00' flour preferred)
- 150 grams Unsalted Butter (chilled and cut into small cubes)
- 120 grams Granulated Sugar (fine caster sugar works best)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
- 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Lemon Zest (very finely grated)
The Chocolate Ganache Filling
- 100 grams Dark Chocolate (at least 60-70% cocoa solids, finely chopped)
- 10 grams Unsalted Butter (at room temperature)
👨🍳 Instructions
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1
Begin by toasting your hazelnuts in a 325°F (160°C) oven for 8-10 minutes until fragrant and golden. Allow them to cool completely before proceeding; this is crucial for the texture.
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2
Place the cooled hazelnuts and the granulated sugar into a food processor. Pulse until you achieve a fine, sandy meal. Be careful not to over-process, or you will end up with hazelnut butter.
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3
In a large mixing bowl, combine the hazelnut-sugar mixture with the sifted flour and sea salt. Whisk briefly to ensure even distribution.
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4
Add the chilled, cubed butter, vanilla bean paste, and lemon zest to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles damp sand.
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5
Gently knead the dough on a lightly floured surface just until it comes together into a smooth, homogenous ball. Do not overwork the dough, as the heat from your hands can melt the butter.
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6
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. This resting period allows the flour to hydrate and the butter to firm up, preventing the cookies from spreading in the oven.
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7
Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper or silicone mats.
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8
Remove the dough from the fridge. Pinch off small pieces (about 8-10 grams each) and roll them into perfectly round balls, roughly the size of a small cherry or marble.
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9
Place the balls on the prepared baking sheets, spaced about 1 inch apart. If the dough has softened, place the trays in the fridge for 10 minutes before baking to ensure they hold their dome shape.
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10
Bake for 15-18 minutes. The cookies should be set and very lightly golden on the bottom, but still pale on top. Let them cool completely on the baking sheet; they are very fragile while warm.
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11
Prepare the filling by melting the chopped dark chocolate and 10g of butter in a bain-marie (a bowl over simmering water) or in the microwave in 20-second bursts, stirring until glossy and smooth.
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12
Let the chocolate cool and thicken slightly until it reaches a pipeable, peanut butter-like consistency. This prevents it from running off the cookies.
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13
Pair up the cooled cookie halves by size. Pipe or spoon a small dollop of chocolate onto the flat side of one cookie, then gently press the second cookie on top to create the 'kiss' shape.
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14
Place the assembled cookies on their side or back on the tray and allow the chocolate to set completely (about 30 minutes) before serving.
💡 Chef's Tips
For the most authentic flavor, use Piedmont hazelnuts (Tonda Gentile Trilobata) if you can find them. Always weigh your ingredients with a digital scale; the ratio of butter to flour is critical for the perfect 'crumble'. If your cookies are flattening too much in the oven, your dough is likely too warm—chill the rolled balls for longer before baking. Use high-quality chocolate with a high cocoa butter content for a smooth, professional finish that snaps when bitten. Store these in an airtight container at room temperature; they actually taste better the next day once the flavors have melded.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Italian Espresso or a creamy Cappuccino for a mid-afternoon treat. Pair with a glass of sweet Vin Santo or a chilled Moscato d'Asti for a sophisticated dessert course. Arrange them on a silver platter as part of a 'Piccola Pasticceria' (mini pastry) selection for guests. Gift them in a beautiful tin lined with parchment paper; they make for an incredibly thoughtful homemade present. Enjoy them as a light accompaniment to a simple vanilla bean panna cotta.