Impress your loved ones with these homemade gluten-free Italian cookies - Baci Di Dama! Discover the melt-in-your-mouth goodness of these bite-sized hazelnut and chocolate cookies. Perfect for Valentine's Day or any occasion.
While a box of chocolates or candy may be what first comes to mind when you think of Valentine’s Day, there’s nothing quite as thoughtful as making a homemade treat to share with your loved ones. So if you’re looking for a sweet treat you can make at home that is sure to make everyone happy, then cookies are in order, and these Italian cookies called Baci Di Dama or “Lady’s Kisses” are an extra-special and delicious way to say I love you.
What are Baci Di Dama?
Baci Di Dama consists of two meltingly tender Italian hazelnut shortbread cookies that are sandwiched together with a rich dark chocolate filling. Originally from Italy’s Piedmont region (an area renowned for their excellent hazelnuts), Baci Di Dama are traditionally made with hazelnuts. With their wonderfully nutty flavor and delicate melt-in-your-mouth texture, these bite-sized cookies are a wonderful accompaniment to an afternoon espresso or an after-dinner treat. Plus they’re easy enough to make that everyone in the family can lend a hand in the kitchen. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Hazelnuts – You’ll need raw hazelnuts.
- Flour – We’re using a blend of tapioca flour and blanched almond flour.
- Baking Powder - Use a grain-free baking powder if needed.
- Butter or Palm Shortening – Use palm shortening for a vegan version or room temperature butter for a non-vegan version.
- Maple Syrup – Use a light maple syrup.
- Vanilla – Use your favorite vanilla extract.
- Chocolate - You’ll need dark chocolate or dark chocolate chips.
How to Make Gluten-Free Baci Di Dama Italian Cookies:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by lightly toasting your hazelnuts in the oven. This helps to loosen the skins and makes them easier to remove. Let the nuts cool and simply rub the skins off with your fingers or by rubbing the hazelnuts in a clean kitchen towel.
- Now transfer the nuts to the food processor along with the tapioca flour and process until fine and powdery to make the hazelnut flour.
- Next combine the hazelnut flour with the almond flour and baking powder and add the shortening or butter, maple syrup, vanilla and salt and stir until a dough begins to form. Roll the dough into logs, wrap and let the logs chill in the fridge until firm.
- Slice the dough into even pieces and roll into small balls. Place the balls onto a baking sheet and bake for until lightly golden around the edges. The dough will spread ever so slightly to create half domes that are then filled with a spoonful of chocolate and pressed together.
- Once cooled, you’ll melt the chocolate and dollop a spoonful of melted chocolate on the bottom of one cookie and top with another cookie to form a little sandwich. All that’s left is to let the cookies set (which is arguably the hardest part) and they are ready to serve or gift.
Packed with hazelnut and chocolate, these tiny treats are sure to quickly become a new favorite.
More Gluten-Free Cookies:
Gluten-Free Italian Cookies (Baci Di Dama)
Impress your loved ones with these homemade gluten-free Italian cookies - Baci Di Dama!
Discover the melt-in-your-mouth goodness of these bite-sized hazelnut and chocolate cookies.
Ingredients
- ½ cup/60g hazelnuts
- ½ cup/48g tapioca flour
- ¼ cup/ 28g almond flour
- ½ teaspoon grain-free baking powder
- 2 Tablespoons/28g organic palm shortening (or butter at room temperature for a non-vegan version)
- 3 Tablespoons/45g maple syrup
- 1 teaspoon vanilla
- Pinch of fine sea salt
- ¼ cup + 2 Tablespoons/90g dark chocolate chips
Instructions
- Preheat oven to 325°F. Place the hazelnuts on a baking pan and toast for 8 minutes or until fragrant and skins are splitting. Let cool and rub skins off with your fingers or by rubbing the hazelnuts in a clean kitchen towel. Transfer nuts to the bowl of a small food processor along with tapioca flour and process until fine and powdery.
- In a large bowl combine the hazelnut flour with the almond flour and baking powder. Add the shortening, maple syrup, vanilla and salt and stir with a large spoon or spatula until a dough begins to form (dough will be sticky).
- Place the dough onto 2 large pieces of parchment and roll into 2 logs. Wrap and let chill in the fridge for at least 30 minutes or until firm and easy to handle
- Slice dough into 48 even pieces and roll into small balls. Place onto a parchment lined baking sheet and bake for 13-15 minutes or until lightly golden around the edges. Transfer to a cooling rack and let cool completely.
- Once cooled, melt the chocolate by placing a large heatproof glass bowl over a small saucepan of simmering water. Turn off heat and let sit until chocolate it begins to melt, and then stir until smooth. Using a small teaspoon, dollop a spoonful of melted chocolate on the bottom of one cookie and top with another cookie to form a little sandwich. Let set completely on parchment before serving.
- Serve immediately or store in an airtight container.
Notes
Storage:
Store cookies in an airtight container at room temperature.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 86Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 17mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alene says
I assume that hazelnut flour would be fine in place of the ground hazelnuts. Is that correct? I love your recipes because I can't have gluten and rice. Thank you!
Sylvie says
Yes that would be fine, just use an equal amount by weight!
Susan says
Hi Sylvia! For those of us who cannot eat nuts, could you convert the almond flower BACI DI DAMA to a coconut flower recipe? It looks amazing!
Sylvie says
Hi Susan, Unfortunately coconut flour won't give you the same result as almond flour and is not a 1:1 substitution. I'd suggest trying sunflower seeds ground into a flour (substitute equally by weight) and see how that works out.