These simple cookies are a very popular Italian treat, known as Baci di Dama or Lady Kisses. A buttery almond cookie filled with a chocolate ganache. Use ruby chocolate to add a special treat for Valentine’s Day.
Whenever I make these cookies they go in no time, I never have to worry about freezing any leftovers because there are none. A really lovely cookie that can be filled with your favourite filling. Italian like to fill them with a simple chocolate ganache or even Nutella.
How to make them
Place the skinned almonds or hazelnuts on a cookie sheet and roast in a pre-heated oven for about 5-10 minutes. Move to a clean bowl and let cool completely.
In the food processor add the nuts and the sugar, blend until very finely ground.
Move to a large bowl. Add the the flour, vanilla, egg, butter and salt, mix with a fork until almost combined.
Move the mixture to a lightly floured flat surface and knead gently to form a compact dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the fridge and form into small balls about 8 grams or 1/4 ounce. Make sure you don’t make the cookies too big or they won’t bake properly, they will remain gummy inside. Place the formed balls on a parchment paper lined cookie sheet and refrigerate while the oven is pre-heating, about 30 minutes.
Remove from the fridge and bake until slightly golden, cool the cookies completely before filling.
What is Ruby Chocolate
Ruby Chocolate is a new chocolate addition that was introduced in 2017 by Barry Callebaut, a Belgium Swiss Cocoa Company. This chocolate is made from Ruby Cocoa Beans. Ruby chocolate is a totally new taste experience, it is neither bitter, milky or sweet, but has an intense fruity taste and is extremely smooth. Besides being a gorgeous ruby colour, it’s perfect for Valentine’s Day!
Where did they originate
The cookie, Baci di Dama is originally from the region of Piedmont, (supposedly they resemble a woman’s lips ready for a kiss) and are made with hazelnuts (or almonds) and filled with melted chocolate.
How to roast nuts
Pre-heat the oven to 350F (180C), place the whole peeled almonds or hazelnuts on a cookie sheet and bake for about 6-7 minutes. Immediately move the roasted nuts to a clean bowl.
If left on the pan they will continue to bake and you don’t want that. Almonds and Hazelnuts can be bought in bulk and stored in the freezer, in a freezer safe bag or container, they will keep for up to six to eight months. For this recipe you can use either skinned almonds or hazelnuts, whichever you prefer.
How to store them
Baci di dama without filling can be kept for 1 week in a cool place, closed in an airtight container. If filled it is best to keep the cookies in the fridge, then bring to room temperature before serving.
Or you can freeze them baked and filled for 1 month. If you want to freeze the dough it’s best to form the balls place them on a cookie sheet in the freezer until they are firm then transfer them to a freezer safe container or bag. They dough will last up to 2 months in the fridge.
More Delicious Italian Cookies
Traditional Italian Breakfast Cookies
So if you are looking for a very popular and delicious Italian Cookie then I hope you try these Italian Baci di Dama – Lady Kisses and let me know what you think. Enjoy!
Italian Baci di Dama - Lady Kisses
- 1 cup skinned almonds or hazelnuts (144 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup all purpose flour (11 + protein) (130 grams)
- ½ teaspoon vanilla
- 1 large egg
- ½ cup butter (soft) (112 grams)
- 1 pinch salt
- ¼ cup whole/heavy/whipping cream (60 grams)
- 2 ounces chocolate* (milk, dark or ruby or a combination of milk and dark) (55 grams)
*Or choose your own filling.
- Place the skinned almonds or hazelnuts on a cookie sheet and roast in a pre-heated oven for about 6-8 minutes. Move to a clean bowl and let cool completely.
- In the food processor add the nuts and the sugar, blend until very finely ground. Move the mixture to a large bowl then add the the flour, vanilla, egg, butter and salt, mix with a fork until almost combined.
- Move the mixture to a lightly floured flat surface and knead gently to form a compact dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Remove the dough from the fridge and form into small balls about 8 grams or 1/4 ounce. Make sure you don't make the cookies too big or they won't bake properly, they will remain gummy inside.
- Pre-heat oven to 300F / 150C.
- Place the formed balls on a parchment paper lined cookie sheet and refrigerate while the oven is pre-heating, about 20-30 minutes.
- Remove the cookie sheets from the fridge and bake for approximately 12-14 minutes or until slightly golden, cool the cookies completely before filling. Spread the cooled cookies with some filling then cover with another cookie. Enjoy!
- Chop the chocolate into very small pieces and place in a bowl. Heat the cream until very hot and then pour over the chocolate, stir constantly until the chocolate has melted and the mixture is smooth. Let cool and thicken. I found putting the ruby chocolate in the fridge was the best way to firm it up.
Today is also Taste Creations Week! Please check out these other delicious Valentine Recipes from my Food Blogger Friends.
Terri from Our Good Life – Small Batch Pink Strawberry Ice Cream
Nikki from Tikkido – Strawberry Bread Recipe
Lauren from Mom Home Guide – Pink Strawberry Cheesecake Pie
JUDY ANDERSON says
I’m not finding a baking temperature on this recipe. I see the 350 degrees for the almonds but I don’t see a baking temp. I’m going to go with 350 and see what happens but can you let me know if its a lower temp please. Thanks so much. They look great and I can’t wait to taste them!
Hi Judy, sorry about that, I added it now, it should be 300F/150C.
These cookies look so delicious and pretty! Pinning!
Hi Lauren, thanks so much. Take care.