Italy’s Baci Di Dama Cookie Recipe

Posted on 3 min read



woke up this morning and told myself that I would start living a healthier life. No, that was yesterday that I told myself that. I just failed and decided to make another attempt at it today. Three strips of bacon in (so conveniently after I saw a photo of Hannah Bronfman working out in her glorious sweat), I decided to take that goal off the table until after the holidays pass. How do you say no to your mother’s famous sweet potato pie or the workplace bagels and donuts that are complimentary and set out for full indulge? The simple answer is you don’t say no. You enjoy your humble life and raise your excessively-glazed donut in the air with pride. Now, what trouble can we get into for our remaining meals of the day?

After I posted a picture of cookies found at the Nutella cafe in The Eatery (in Manhattan) from my trip to New York City, I found there were others of you who were wanting to hop of the dessert pride bandwagon with me and insisted that I share a recipe. I admit, I am allergic to Nutella (nut allergy) so that scratched it off the list but that doesn’t mean I can’t make substitutions that fit my needs. This goes for anyone with dietary restrictions. Don’t be afraid to experiment so you can get your chocolaty carbs!

Before we go making cookie crumbles, it must be stated that these aren’t just any cookies. These are *kisses finger tips* Baci di Dama buttery cookies! The recipe includes hazelnut however you can make substitutions as you will. If you need a little more help for nut-free substitutions, leave me a comment or email me and I am more than happy to help you out directly. What’s so special about these treats? They’re two cookies that sandwich a dollop of chocolate. Are you drooling yet? You will be. Go ahead and preheat your oven to 325 degrees F.


  • 1 1/4 cups toasted and skinned hazelnuts
  • 1 cup all-purpose flour
  • 2 ounces semisweet chocolate
  • pinch of salt
  • 3 1/2 ounces room temperature butter
  • 1/2 cup sugar


The Cookies

  1. Preheat your oven to 325 degrees F.
  2. Take your pre-toasted and skinned hazelnuts and put them in a food process bowl. Pulse them until it looks like small pebbles of sand.
  3. Add all ingredients to a bowl, including the hazelnuts.
  4. Knead the ingredients until you form a nice dough. Be sure the butter is distributed evenly.
  5. Pinch 4-6 sections from the dough and roll each section into a log.
  6. Place the logs on a baking sheet (in the fridge) to chill for about one hour.
  7. Take a log and cut off equal pieces and roll each smaller piece into a small ball about the size of a large marble. (Note: do not allow the logs to lose their cool temperature. You may need to keep logs in the fridge until you are ready to cut it).
  8. Take a baking sheet lined with parchment paper and place your dough balls slightly spaced apart. Place in fridge for 30 minutes – 1 hour.
  9. Take the baking sheet and place in oven to bake at 325 degrees F until they are slightly golden. This will be between 10-15 minutes.

The Filling

Note: If you want to do something a little more fun and a little less traditional, you can use Nutella (as shown in the picture), peanut butter chocolate, or any other variation for variety on the filling.

  1. Melt the chocolate (if not already melted) for easy smearing.
  2. Place a small dollop of chocolate on the flat side of the cookie ball and place the flat side of another cookie on top. This should form a sandwich with the flat side facing inwards for the chocolate to flatten between.
  3. Optional: drizzle additional chocolate across the top of cookies for added flavor and show.

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Italy’s Baci Di Dama Cookie Recipe