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Ladies Kisses (Baci di Dama)

The Italian kitchen has inspired cultures all across the world, and today there are Italien restaurants and pizerias in pretty much every little town and village in the west.

The Italian sweets however haven’t been quite as successful, despite that there are so many delicious treats to try. I thin it’s time to change that! These little cookies are called Baci di Dama which translates to Ladies Kisses, isn’t that just adorable!

When I spent a few months in northern Italy I absolutely fell in love with these, and this is my homemade version which taste just as I remember them!


Ladies Kisses (Baci di Dama)
Yields 22
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  1. 100 g / 3.5 oz hazelnuts
  2. 3/4 cup flour, sifted
  3. 100 g / 3.5 oz non-dairy butter
  4. 1/2 cup sugar
  5. 50 g/ 1.76 oz dark chocolate, chopped
  6. zest of 1 orange
  1. Roast the hazelnuts on a baking tray in the oven for about 15 minutes at 160°C/320F until they turn brown. Transfer to a clean kitchen towel and rub off the skins.
  2. When the nuts have cooled completely, mix them in a food processor to a crumbly consistency, a bit like sand. Then transfer the hazelnut flour to a bowl and combine with flour, non-dairy butter and sugar. Work into an even dough, wrap in plastic foil, flatten and let cool in the fridge for 1 hour.
  3. Take the dough out of the fridge, break small little pieces from it and roll into balls (approx. the size of a teaspoon). Place the balls on a baking sheet, leaving an inch or so of space between each ball, and bake in the oven for 15 minutes at 160°C/320F. Let cool completely.
  4. Melt chocolate, place a teaspoon of the chocolate on the bottom of half of the cookies and before the chocolate sets (but not too early as it will spill and slide!) place the other hemisphere of cookie on top and leave to set. Store in an air tight container. The cookies will last for about a week.
Sofia von Porat https://sofiavonporat.com/

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  • Jasmin
    October 2 at 11:39 am

    Oh, these kisses are just perfect, for us, the hazelnut lovers 🙂

  • Joanna
    April 21 at 2:25 pm

    So where do we add the orange zest?