Hazelnut Sandwich Cookies, also known as Baci di Dama, feature buttery and tender shortbread hazelnut cookies that are sandwiched with a creamy chocolate Nutella filling. One bite and you'll be hooked on these "lady's kisses!"
What are Baci di Dama?
Baci di Dama, which translates to "lady's kisses," are Italian hazelnut cookies, originally from the region of Piedmont. Baci di dama consists of two hazelnut biscuits joined together with a chocolate filling, which represents the "kiss."
For more hazelnut recipes, check out my Nutella linzer cookies, Nutella cinnamon rolls, and Nutella stuffed chocolate chip cookies next.
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♡ Why You Will Love These Hazelnut Sandwich Cookies
- Easy to make. The cookie dough is completely made in a food processor. You don't even need to let the butter come to room temperature. Cold butter is pulsed into the flour/hazelnut mixture.
- Flavor. The cookies are so buttery & nutty and the chocolate Nutella filling takes it to the next level. You'll want to enjoy these with a cup of tea or your morning coffee!
- Texture. These hazelnut sandwich cookies are melt-in-your-mouth tender. The key is to bake the cookies until the edges start just to brown.
Ingredient Notes
Here are some notes about all the ingredients used in these Hazelnut Sandwich Cookies. Quantities and full instructions are in the recipe card below!
- Hazelnuts - You can make this with raw hazelnuts or toasted hazelnuts.
- All-Purpose Flour - I recommend using a kitchen scale to measure your flour for best results. Adding too much flour can make your cookies dry and dense.
- Sugar - A little bit of granulated white sugar will lightly sweeten the cookies.
- Salted Butter - I used salted butter, but you can use unsalted butter. You'll want to add ⅛ teaspoon of fine salt.
- Nutella + Chocolate - I'm using a combination of Nutella and melted semi-sweet chocolate chips. Feel free to use just Nutella or just melted chocolate.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Hazelnut Sandwich Cookies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Toast whole hazelnuts in a dry pan over medium-low heat. Stir frequently until hazelnuts are fragrant and become golden brown. About 5 to 7 minutes.
Step 2. Transfer hazelnuts to a kitchen towel and rub the nuts together to release the skins. Don't worry too much about removing all the skin. Let cool competely.
Step 3. In the bowl of a food processor, pulse hazelnuts, flour and sugar until finely ground.
Step 4. Add cold cubed butter and pulse until the dough starts to clump together (about 20 to 24, 2-second pulses). Do not overmix it.
Step 5. Transfer the dough onto a work surface and gently knead it into a cohesive dough. Using a small, 2-teaspoon cookie scoop, scoop the cookie dough into about 26 dough balls.
💡 Tip
If you do not have a small cookie scoop, you can use a teaspoon to scoop out 8 gram dough balls.
Or you can divide the dough into 4 equal pieces, roll into a skinny log, and then cut into small pieces. However, if you want the cookies to be consistently sized, use a kitchen scale to portion out 8 gram dough balls.
Step 6. Then cut each dough ball in half, to make a total of 52 pieces.
Step 7. Roll each piece of cookie dough into a smooth ball in between the palms of your hands. Place on a cookie sheet lined with wax paper or parchment paper and freeze for at least 30 minutes.
Step 8. Bake cookies, 2 inches apart on a baking sheet lined with parchment paper for 14 to 18 minutes at 325ºF (162ºC).
Step 9. Let cookies sit on the cookie sheet for at least 3 minutes, then transfer to a wire rack to cool completely.
Step 10. Once cooled, add about ½ teaspoon of the chocolate filling on the flat side of half the cookies, then top with the other half of the cookies to create a sandwich. Serve and enjoy!
Substitutions
- Hazelnuts - You can use raw, pre-roasted or toast the hazelnuts yourself.
- Salted butter - You can use unsalted butter. Be sure to add ⅛ teaspoon fine salt or ¼ teaspoon kosher salt.
- Chocolate - I uses semi-sweet chocolate, but you can use milk chocolate or dark chocolate.
- Nutella - If you don't have any Nutella in your pantry, you can just use melted chocolate to fill the cookies.
Variations
- Other Nuts - You can also use almonds, pecans, macadamia nuts or pistachios.
- Other Fillings - You can fill with white chocolate, salted caramel or pistachio cream.
- Spices - Make these cookies festive, by adding a little bit of cinnamon, nutmeg, or cardamom. You can even add some espresso powder.
- Other Flavors - You can also flavor the cookie dough with vanilla extract, almond extract, lemon zest, or orange zest.
Key Equipment
- Kitchen Scale
- Food Processor
- Cookie Sheets
- Small Cookie Scoop (if using)
Storage
- Room Temperature - You can store these cookies in an airtight container, in a cool place for up to a week.
- Refrigerator - If your kitchen is warm, you can also store these in the fridge.
- Freezer - For prolonged storage, store in an airtight container or freezer bags in the freezer for up to 2 months. Let it come to room temperature before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
For uniform cookies, use a small cookie scoop to portion out the dough or use a kitchen scale to make sure they are evenly divided. Each dough ball is about 8 grams each.
For a tender cookie, bake for about 14 minutes or just until the edges are starting to brown. If you prefer a crispier texture, bake for about 18 minutes.
FAQ
Baci di Dama, which translates to "lady's kisses," are Italian hazelnut cookies, originally from the region of Piedmont. Baci di dama consists of two hazelnut biscuits joined together with a chocolate filling, which represents the "kiss."
I haven't tested these cookies with hazelnut flour, but I don't see why you couldn't. Please let me know if you try it though!
You do not! I tested a batch with raw hazelnuts and didn't really notice a huge difference in terms of flavor. The toasted batch, was a bit more fragrant.
Sure, you can use a 1-t0-1 cup gluten-free flour blend.
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📖 Recipe
Hazelnut Sandwich Cookies
INGREDIENTS
Hazelnut Cookie Dough
- 1 Cup (120g) Whole Hazelnuts raw or toasted
- 1 Cup (120g) All-Purpose Flour
- ⅓ Cup (67g) White Sugar
- ½ Cup (113g) Salted Butter cold
Chocolate Filling
- 2 Ounces (⅓ Cup | 56g) Semi-Sweet Chocolate Chips melted
- 3 Tablespoons (56g) Nutella
Instructions
- Toast Hazelnuts - If you do not plan on toasting your hazelnuts or are using pre-roasted hazelnuts, proceed to step 2.Toast whole hazelnuts in a dry pan over medium-low heat, stirring frequently until hazelnuts are fragrant and become golden brown. About 5 to 7 minutes. Then transfer hazelnuts to a kitchen towel and rub the nuts together to release the skins. Don't worry too much about removing all the skin. Allow to cool completely before moving on to the next step.1 Cup (120g) Whole Hazelnuts
- Make Cookie Dough - In the bowl of a food processor, pulse hazelnuts, flour and sugar until finely ground. Then add cold, cubed salted butter and pulse until the dough starts to clump together (about 20 to 24 pulses). Do not overmix it. (If using unsalted butter, add ⅛ teaspoon fine salt or ¼ teaspoon kosher salt.)1 Cup (120g) All-Purpose Flour⅓ Cup (67g) White Sugar½ Cup (113g) Salted Butter
- Divide Cookie Dough - Transfer the dough onto a work surface and gently knead it into a cohesive dough. Using a small, 2-teaspoon cookie scoop, scoop out the cookie dough into about 26 dough balls. Then cut each dough ball in half, to make a total of 52 pieces.
- Freeze Cookie Dough - Roll each piece of cookie dough into a smooth ball in between the palms of your hands. Place on a small cookie sheet lined with wax paper or parchment paper and freeze for at least 30 minutes.If you have enough space in your freezer, you can freeze the cookie dough balls on 2 large cookies sheets and pop them directly in the oven when you're ready to bake.
- Preheat Oven - Preheat the oven to 325℉ (162℃). Line 2 large cookie sheets with parchment paper and set aside.
- Bake - Bake cookies, 2 inches apart for 14 to 18 minutes, switching the pans between the top and bottom rack and rotating half way through. For tender cookies, bake for 16 minutes or just until the edges are barely golden. For crisper cookies, bake them longer.
- Cool - Allow cookies sit on the baking sheet for at least 3 minutes, then transfer to a wire rack to cool completely.
- Make Chocolate Filling - Melt chocolate in the microwave in 20 second intervals or over a double boiler. Once melted, stir in Nutella until combined.2 Ounces (⅓ Cup | 56g) Semi-Sweet Chocolate Chips3 Tablespoons (56g) Nutella
- Assemble Cookies - Once cookies are completely cooled, flip half of the cookies flat side up. Spoon about ½ teaspoon of the chocolate filling on the flat side, and then gently press the second half of the cookie to create a sandwich. Serve and enjoy!
Notes
Meredith says
These were super yummy, especially with the filling! It was my first time making this type of cookie, so next time I will focus on shaping my dough balls better because they don't bake down much at all and im determined to make them as pretty as Lisa's! Will make again for sure.
Lisa Flinn says
So happy you enjoyed these cookies, Meredith! Thanks so much for making the recipe and for you wonderful review!😊