Baci di Dama

Baci di Dama are a classic Italian sandwich cookie originating in the Piedmont region. You'll love these little chocolate filled hazelnut cookies!

Course Dessert

Cuisine Italian

Keyword Baci di Dama, Italian Cookies

Prep Time 10

Cook Time 15

Chill Time 1

Total Time 1 25

Servings cookies

Calories 178kcal

In a food processor fitted with the blade attachment, combine the hazelnuts, flour, sugar, and baking powder. Place the lid on the processor and pulse until a fine crumb forms similar to the texture of sand.
Cut the cold butter into cubes. Add the butter to the processor and pulse until a dough forms. Pour the cookie dough onto a piece of plastic wrap and form into a log shape. Cover with plastic wrap and refrigerate for at least an hour.
When ready to bake the cookies, preheat oven to 325 degrees and line a baking sheet with parchment paper.
Remove the cookie dough from the refrigerator and roll pieces of dough into small balls (about 14-15 grams each). Place the dough ball on the lined baking sheet leaving about an inch or two between each cookie.
Bake in preheated oven for about 15 minutes or until the cookie turns light golden on the bottom. Remove and let sit for 5 minutes to cool before placing on wire rack to cool completely.
To make the filling, place the chocolate chips in a microwave safe bowl and heat on low power, stopping to stir every 30 seconds, until the chocolate is melted. Spread about two teaspoons of chocolate on the bottom of one cookie and then carefully sandwich on the top.
Let the baci di dama cookie set before serving.

You can find roasted hazelnuts online or at specialty grocery stores. You can make your own by placing on a baking sheet and baking at 350 degrees for 10-15 minutes or until fragrant.
The baci di dama dough can be refrigerated for up to 24 hours before baking.
You can use semi sweet chocolate chips or dark chocolate chips for this recipe. Nutella can be used for the filling but will not harden as well.
Store leftover cookies in an airtight container at room temperature for 3 days. You can also refrigerate for up to a week or freeze for up to a month.