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    Home » Recipes » Italian Cookies

    Lady's Kisses - Baci di Dama (Italian Cookies)

    Published: Nov 14, 2018, Last updated: Feb 9, 2021 by Emily This post may contain affiliate links.

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    These delicious Italian cookies are called Baci di Dama or Lady's kisses. They're made with simple hazelnut and almond flour cookies sandwiched together with a chocolate hazelnut spread. These pretty little cookies are perfect served with coffee after dinner and make great foodie gifts for special occasions!

    An overhead shot of lady's kisses cookies in a large bowl with coffees at the side

    I saw these cookies everywhere in Italy, in bakeries and bars piled high amongst the flaky buttery pastries, custard filled donuts and beautifully simple cakes.

    The thing I love about these lady's kisses is that they aren't overly sweet. They're made with crushed hazelnuts and ground almonds (almond flour) which gives them a wonderful nuttiness and crumbly texture.

    They're filled with a modest amount of chocolate hazelnut spread so they don't feel sickly and they go perfectly alongside a coffee. They are also so easy to make and they keep really well, two things I love! I don't have much of a sweet tooth so whenever I bake I try to make things that will keep for a few days or longer.

    How To Make Lady's Kisses (Baci di Dama) - Step By Step

    First, put the hazelnuts on a tray and toast them in the oven for 5 minutes (photo 1).

    Let them cool for a minute or two then blitz them in a food processor until they resemble very fine breadcrumbs. Add them to a bowl with all the other dry ingredients (photo 2 & 3).

    Mix all the dry ingredients together then add the softened butter. Using your hands combine the ingredients together until a dough has formed. Form it into a bowl, wrap in cling film and chill in the fridge for 2 hours (photos 4-6).

    Step by step photos for making lady's kisses cookies

    Once chilled remove the dough from the fridge and using your hands pick up a small amount of dough and pinch it together using your fingers so it sticks together and feels pliable. Roll it very lightly between the palms of your hands to form a small 1 inch sized ball (photo 7).

    Continue with the rest of the dough placing the balls on a lined baking tray then bake in the oven for 20 minutes, you'll probably need to do this in two batches (photo 8).

    To fill the cookies simply take one cookie and place a small amount of chocolate hazelnut spread in the middle (around ½ tsp). Place another cookie on top and press them together to spread the filling out evenly (photos 9 - 11).

    A two collage image of sandwiching together lady's kisses cookies

    Top Tips For Making These Cookies;

    • Make sure to leave the dough in the fridge for at least 2 hours. This helps relax the dough and ensure it's firm enough for rolling.
    • When rolling the dough into small balls make sure to pick up a small piece of dough and squash it slightly between your fingers.
    • Roll it very lightly in the palms of your hands. It's important to not use to much pressure or the dough will crumble.
    • When the cookies come out of the oven make sure to let them cool before touching them as they'll be very soft and they need to harden before filling.
    • You can also fill these with melted dark or milk chocolate if you prefer.
    • Store these cookies on an airtight container for up to 1 week.

    A close up of lady's kisses cookies in a bowl with two cups of coffee at the side

    More Italian Cookies You Might Like;

    • Orange Chocolate Cantucci
    • White Chocolate and Pistachio Cantucci

    If you’ve tried these Lady's Kisses (Baci di Dama) or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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    5 from 6 votes

    Lady's Kisses - Baci di Dama

    These delicious Italian cookies are called Baci di Dama or Lady's kisses. They're made with simple hazelnut and almond flour cookies sandwiched together with a chocolate hazelnut spread.
    Course Dessert
    Cuisine Italian
    Prep Time 15 minutes
    Cook Time 20 minutes
    chilling time 2 hours
    Total Time 35 minutes
    Servings 20 cookies
    Calories 266kcal
    Author Emily Kemp

    Ingredients

    • â…” cup (100g) hazelnuts
    • 1 cup (100g) ground almonds
    • ½ cup (100g) demerara sugar
    • â…” cups (100g) plain flour (all purpose)
    • 1 cup (100g) butter softened
    • 10 teaspoon chocolate hazelnut spread (½ teaspoon per cookie)

    Instructions

    • First, put the hazelnuts on a tray and toast them in the oven at 320F (160C) for 5 minutes (photo 1)
    • Let them cool for a minute or two then blitz them in a food processor until they resemble very fine breadcrumbs. Add them to a bowl with all the other dry ingredients (photo 2 & 3).
    • Mix all the dry ingredients together then add the softened butter. Using your hands combine the ingredients together until a dough has formed. Form it into a bowl, wrap in cling film and chill in the fridge for 2 hours (photos 4-6).
    • Preheat the oven to 320F (160F). Once chilled remove the dough from the fridge and using your hands pick up a small amount of dough and pinch it together using your fingers so it sticks together and feels pliable. Roll it very lightly between the palms of your hands to form a small 1 inch sized ball (photo 7).
    • Continue with the rest of the dough placing the balls on a lined baking tray then bake in the oven for 20 minutes, you'll probably need to do this in two batches (photo 8).
    • To fill the cookies simply take one cookie and place a small amount of chocolate hazelnut spread in the middle (around ½ tsp). Place another cookie on top and press them together to spread the filling out evenly (photos 9 - 11).

    Notes

    • Make sure to leave the dough in the fridge for at least 2 hours. This helps relax the dough and ensure it's firm enough for rolling.
    • When rolling the dough into small balls make sure to pick up a small piece of dough and squash it slightly between your fingers.
    • Roll it very lightly in the palms of your hands. It's important to not use to much pressure or the dough will crumble.
    • When the cookies come out of the oven make sure to let them cool before touching them as they'll be very soft and they need to harden before filling.
    • You can also fill these with melted dark or milk chocolate if you prefer.
    • Store these cookies on an airtight container for up to 1 week.

    Nutrition

    Calories: 266kcal | Carbohydrates: 17g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 85mg | Potassium: 74mg | Fiber: 2g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 1.3mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Cookies

    • An overhead shot of Nutella cookies on a wooden surface with a ramekin of Nutella at the side and chopped hazelnuts.
      Italian Nutella Cookies (Nutellotti)
    • Five Cuccidati cookies on a plate with fake white snow scattered around.
      Cuccidati (Italian Fig Cookies)
    • An overhead shot of amaretti cookies on a wooden surface some in pink and green wrappers.
      Soft Amaretti Cookies (Amaretti Morbidi)
    • An overhead shot of both original and chocolate Brutti ma Buoni cookies on a gold cooling rack with pink flowers dotted around
      Brutti ma Buoni (Ugly but Good Cookies)

    Reader Interactions

    Comments

    1. Sylvia Gillesoie

      June 19, 2019 at 10:01 pm

      The best cookie ever. Easy

      Reply
    2. kim

      November 14, 2018 at 5:17 pm

      Loving the flavors in this! Can't wait to give it a try!5 stars

      Reply
    3. Holly

      November 14, 2018 at 4:22 pm

      Oh how beautiful! You took me right through the process with your step by step photos. Thanks!5 stars

      Reply
    4. Jen

      November 14, 2018 at 4:18 pm

      Hazelnut anything= perfection. These are right up my alley!5 stars

      Reply
    5. Danielle

      November 14, 2018 at 2:10 pm

      We actually used to make these in school, so they are bringing back happy memories for me.5 stars

      Reply
    6. Danielle Wolter

      November 14, 2018 at 1:49 pm

      These look incredible! I love nutella so much, and love that you used it as a cookie sandwich filling. So delicious!5 stars

      Reply
    7. Jacqueline Debono

      November 14, 2018 at 12:38 pm

      I LOVE baci di dama but have never made them! However, I have some hazelnuts I bought in the Langhe region (home to nutella) and some hazelnut chocolate cream from the same area! Now I know what I'm going to use them for! Pinning for later!5 stars

      Reply
      • Inside the rustic kitchen

        November 14, 2018 at 12:50 pm

        Hey Jacqueline, ooh I bet that hazelnut cream is to die for, this is the perfect recipe to use it! Hope you enjoy!

        Reply

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