Baci di Dama (translates into “lady’s kisses”) are a typical Italian cookie with hazelnut flour. Delicious, crumbly little cookies made from buttery shortcrust pastry and hazelnut flour, which, once baked, are paired together with a layer of melted dark chocolate—just like two lips sealed in a sweet kiss, hence the name. These delicate, nutty cookies are the perfect treat to serve along with tea or coffee at the end of a dinner with friends.
The recipe for baci di dama isn’t difficult, but for guaranteed success, it’s essential to carefully follow a few key tips. The oven temperature must be exactly as indicated. Equally important is adhering to the dough’s chilling times, especially the hours in the fridge before baking. Skipping this step will cause the cookies to flatten, making it impossible to achieve their classic shape.
Gluten-free baci di dama: step by step process
Tips and storage:
As this recipe uses very few ingredients, it’s crucial that they are of high quality. The taste of the hazelnuts does most of the work here. Make sure the hazelnuts are toasted. If they aren’t, spread them on a baking sheet and toast for 10–15 minutes at 325°F (160°C), until they are a deep golden brown. Allow them to cool completely before grinding. The butter should also be of the best quality you can find. White sugar can be replaced by brown sugar, but the surface of the cookies could then present few little cracks.
I added 1 tsp of hazelnut butter to the chocolate filling, but this is optional and can be skipped.
Hazelnut flour can be replaced by almond flour, but in that case, the cookies will lose much of their distinctive taste.
These gluten-free “Baci di dama” cookies can be stored in an airtight container for up to a week.
Other recipes with hazelnuts on the blog
If you are into hazelnuts as much as me, check out this hazelnut meringue cookies recipe: it’s another one of my favorite Italian cookies recipes! Moreover, these hazelnut butter chocolate cups are a real treat to keep in the fridge as healthy snack.