This post may contain affiliate links. Read my disclosure policy. Hi guys! Marina from Let the Baking Begin blog here! I hope these Italian Cookies will become part of your holiday traditions. They’re so good!
Italian Cookies Recipe (Baci di Dama)
Originating in the northwest region of Italy, these Italian Cookies are filled with tons of roasted hazelnuts. Combined with the dark chocolate, they remind me of Nutella (or this Ferrero Rocher Cake). Their texture is both crunchy and melt-in-your-mouth tender which makes it so hard to stop at just one! The Italian Cookies are perfect to serve next to a hot cup of strong coffee or espresso in the morning, or as an afternoon treat. The name, Baci di Dama, means “lady’s kisses” since the two halves of the cookies resemble two lips that come together for a kiss.
The secret to Perfect Italian Cookies:
One of the most important things which ensure proper shape and texture of the Italian cookies is to use well-chilled butter. Then, once the cookies are shaped the dough must be chilled once again to prevent melting or spreading in the oven, as well as cracking. The rest of the process is smooth sailing!
Ingredients for the Italian Cookies
This recipe can be made with both hazelnut and/or almond flour/meal, depending on your preference. Using store-bought hazelnut or almond flour will give a more tender resulting Italian cookie, so feel free to replace whole hazelnuts with the same amount of hazelnut or almond flour (by weight, 240g). I prefer the cookies with little pieces of hazelnuts still felt throughout the cookie though. For this, I pulse the hazelnuts in a food processor or a coffee grinder until mostly flour-like. Use only well chilled, unsalted butter for this recipe. Scroll to the bottom of the recipe card for the gluten-free version.
How to make the Italian Cookies (Baci di Dama)
Combine all dry ingredients in a bowl and whisk. Add the cubed butter, vanilla extract and beat with a mixer until a dough forms.
Shape the Italian Cookies by using a small ice cream scoop, or just pinch away about 2 teaspoons of dough, then roll into a ball and place on a baking sheet about 1.5 inches apart. Refrigerate for about 1 hour. Then, preheat the oven to 325 degrees with the baking rack in the middle. Bake the cookies for about 17-18 minutes or until the tops are lightly browned. Remove from the oven and allow to cool completely.
In a microwave-safe bowl melt the chocolate chips by heating it in 10-15 second intervals, stirring occasionally, until melted. Sandwich two cookie halves with about 1 tsp of chocolate and allow to set for about 30 minutes before serving.
How to Roast and Peel Hazelnuts:
If you aren’t able to find peeled hazelnuts, they peel easily after roasting. The best way to roast hazelnuts is to spread them on a baking sheet and bake @ 325F for about 12-15 minutes, tossing often. Start checking on them from around 10 minutes and remove them when they’re to the desired doneness. To peel the hazelnuts: remove from the oven and allow to cool completely. Transfer the nuts to a ziplock bag and rub them from the outside to remove the skins. Now shake the bag until all skins fall to the bottom. Remove the nuts from the bag leaving the skins behind.
More Christmas Cookies to Try:
Almond Snowball Cookies – these are melt-in-your-mouth good! Cranberry Bliss Bars – not a cookie, but definitely a must for holidays! Russian Tea Cakes – crumbly, buttery and irresistible Oreshki (Walnut-Shaped) Cookies – traditional Russian cookies
Aside from being amazingly good any time of the year, these Italian Cookies are always a hit at holiday cookie exchanges or cookie platters. What is your favorite holiday cookie?
