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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.
Prep Time15 mins
Cook Time20 mins
chilling time2 hrs
Total Time35 mins
Course: Dessert
Cuisine: Italian
Servings: 20 cookies
Calories: 266kcal
Author: Emily Kemp


  • 2/3 cup (100g) hazelnuts
  • 1 cup (100g) ground almonds
  • 1/2 cup (100g) demerara sugar
  • 2/3 cups (100g) plain flour (all purpose)
  • 1 cup (100g) butter softened
  • 10 tsp chocolate hazelnut spread (1/2 tsp per cookie)


  • 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 1/2 tsp). Place another cookie on top and press them together to spread the filling out evenly (photos 9 - 11).


  • 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.


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