Baci di Dama

5 from 2 votes

Baci di Dama translates to "a Ladies Kiss" because they are thought to resemble a ladies lips. Whatever you call these they are wonderful. This Italian cookie consist of two buttery Hazelnut or Almond Cookies sandwiched with a Gianduja filling of milk chocolate and nuts (think Rochers).

Prep Time1 30

Cook Time19

Course: Cookies

Cuisine: Italian

Keyword: Baci di Dama, Hazelnut cookie, Italian cookie,

Servings: cookies

Calories: 78kcal

Author: Helen S. Fletcher

Ingredients

Baci di Dama Cookies

1 cup +3 tablespoons hazelnut* or almond flour (114 grams)
1 cup less 1 ½ taglespoons cake flour (114 grams)
½ cup unsalted butter, softened (114 grams)
⅞ cup powdered sugar (114 grams or 1 cup less 2 tablespoons)
*I used Bob's Red Mill Hazelnut Flour, finely ground. Almond flour may also be used.

Gianduja Filling

1 ½ ounces semisweet chocolate (45 grams)
1 ½ ounces milk chocolate (45 grams)
2 tablespoons milk
¼ cup powdered sugar (35 grams)
¼ cup hazelnut flour (18 grams)

Instructions

Baci Di Dama Cookies

Preheat the oven to 300°F. Line several baking sheets with parchment paper and set aside.
Place the hazelnut and cake flours in the food processor bowl. Process several seconds to mix well. Add the butter in pieces and powdered sugar. Process until it clumps up or forms a dough.
Remove it from the processor and knead it several times times.
Divide it into 4 pieces, each one about 114 grams. Keep the other pieces covered with plastic wrap. Roll one piece into a a 12" rope. It will be 18" long. Cut it into 1" pieces and roll each into a ball. The balls will be about the size of a malted milk ball. Place the balls 1" apart on the prepared baking sheets. Repeat with the other 3 pieces of dough.
Bake for 19 to 22 minutes until firm and barely colored. Cool on racks.

Gianduja Filling

Combine the chocolates and milk in a microwave safe bowl. Microwave at ½ power until the chocolate is just melted. Add the powdered sugar and hazelnut or almond flour, stirring to make a spreadable filling. If too thick, loosen with a little milk. If too thin, add a bit more powdered sugar.

Assembly

Pair the cookies by size.
The easiest way to fill the cookies is with a piping bag fitted with a ¼" plain tip. Pipe about ½ teaspoon filling on the bottom cookies. Place the top on and press down lightly to distribute the filling evenly to the edge of the cookies.
Yield: 36 Baci di Dama. These cookies are great keepers. They will last for weeks in a closed tin.

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