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Lady’s kisses in biscuit form – Baci di Dama

Perfect for your Valentine. Baci di Dama biscuits or cookies in Italian, yet we refer to them as “Lady’s Kisses”.
Two beautiful biccies sandwiched together with something chocolatey and equally indulgent and moreish. I love these biscuits because they seem incredibly special and celebratory, yet they are effortless to put together and every easier to eat.
Baci di dama’ originates from the town of Tortona in the Northern Italian region of Piemonte and are said to have been created in the 19th Century to utilize the abundance of hazelnuts that are local to the region of Piedmont.
I have a hazelnut tree in my garden and when I am quick enough to beat the mice and squirrels then I can collect a reasonable amount every autumn, making these little morsels a pleasure to assemble even on a tighter purse string budget.
Baci di dama were developed by a cook of the ‘Savoy’ family in the autumn of 1852, after (Vittorio Emanuele II) asked the chef to develop a new sweet treat for the family to enjoy.
Years ago, the chocolate filling was an indulgent chocolate fondant. For speed and because I always have plenty of chocolate spread lurking in my larder, it makes for a quick and speedy addition. Here is my trusted recipe that without a doubt will become a family favourite anytime of the year.
If you enjoy this recipe and love Italian cuisine, I invite you to check out my cookery books. 
Course Dessert, Snack
Cuisine Italian
Keyword Baci Di Dama Authentic Italian Recipe, Baci di Dama Italian Cookies, Baci di Dama Italian recipe, Baci di Dama recipe, italian biscuit recipe
Prep Time 10 minutes
Cook Time 18 minutes
Chilling time 30 minutes

Ingredients

  • 120 g Ground almonds
  • 80 g Ground hazelnuts
  • 150 g Caster sugar
  • 180 g Butter, softened
  • 1 Sachet Italian vanilla, or a tsp vanilla bean paste
  • 200 g 00 flour
  • 150 g Chocolate spread (your preferred brand)

Instructions

  • Into a small food processor, pulse the ground almonds, hazelnuts, and sugar together.
  • Into a bowl add the softened butter, and vanilla. Stir to incorporate.
  • Add the nutty mix and 00 flour, stir. Cover and chill for 30 minutes, this will firm us the dough making it a little easier to roll.
  • Pre-heat your oven to 170C (fan-assisted).
  • Shape the dough into small balls, the size of a large grape.
  • Place the biscuits on a lined tray and if time allows chill for a further 20 minutes.
  • Bake the biscuits for 15-18 minutes, until lightly golden.
  • Cool the biscuits then on the base of one side, add a layer of chocolate spread, sandwich the biscuit to the base of another and repeat as required.

Notes

The biscuits keep for 10 days in an airtight container, however in my kitchen they tend to last no more than 24 hours!