Italian Baci di Dama biscuits literally means “kisses of a lady.” The name comes from the charming shape of these biscuits: two delicate biscuits halves joined by a layer of dark chocolate, resembling lips about to kiss.

Originating over a century ago in the town of  Tortona , Piemonte region, Northern Italy, these buttery and nutty biscuits were traditionally made from hazelnuts. Hazelnuts are a regional treasure: Piemonte hazelnuts enjoy IGP (Protected Geographical Indication) status, highlighting their cultural and culinary importance. Perfect with espresso, tea, or as a charming gift.

Makes 20 biscuits, Prep Time: 20 minutes + 1 hour chilling, Cooking Time: 20 minutes

  • Italian White 00 Flour/Plain Flour/All purpose Flour: 240 g (2 cups)
  • Hazelnut Flour or shelled peeled hazelnuts : 150 g (1 1/4 cups)
  • Sugar: 120 g (1/2 cup)
  • Unsalted butter at room temperature: 90 g (6 1/2 tbsp (~3/4 stick)
  • Dark chocolate 75% cocoa: 50 g (1.75 oz (~1/4 cup chopped)
  • Eggs: 1 large
  • A pinch of salt

Method

If you don’t have pre-ground hazelnut flour:

  1. Take 150 g (1 1/4 cups) shelled, peeled hazelnuts and 1 tablespoon potato starch.

  2. Toast the hazelnuts in a non-preheated oven at 100°C (210°F) for 30 minutes. Let cool completely.

  3. Blend the hazelnuts and potato starch in short bursts, pausing frequently to prevent the nuts from releasing oil and forming a cream.

 

Combine the butter with sugar and mix until creamy. Add the egg and a pinch of salt, mixing well.

Sift in both flours and stir until the dough is smooth and uniform.

Knead briefly on a lightly floured surface, wrap in clingfilm and refrigerate for 1 hour.

Preheat the oven to 180°C/350°F / Gas 4.

Divide the dough into 3–4 portions and roll each into a cylinder.

Cut into 1 cm (~3/8 inch) pieces and roll each into a small ball. Flatten slightly on one side.

Arrange on a parchment-lined baking tray.

Bake for 20 minutes in static oven to 180°C/350°F / Gas 4, until lightly golden.

Allow to cool completely before assembling.

Now melt the chopped dark chocolate in a bain-marie or in a microwave.. Spread chocolate on the flat side of one biscuit and top with another flat side down.

Let chocolate set completely before serving.

 

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