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Baci di Dama – Italian Almond and Chocolate Cookies

According to Sharon's recipe at Pasta Every Day with some changes.
Servings 35 cookies
Author Natalie


For the cookies:

  • 150 grams (1 1/2 cups) whole almonds not roasted
  • 150 grams (1 cup + 1 tbsp.) all-purpose flour
  • 150 grams (1 stick + 1 tbsp.) cold butter cut into cubes
  • 100 grams (1/2 cup) sugar
  • 1 tsp. vanilla extract
  • Pinch of salt

For the filling:

  • 1/2 jar of Nutella


  1. Preheat oven to 170c degrees.
  2. In a food processor with a steel blade put almonds and flour and process until very finely ground almond flour meal is formed.
  3. Add sugar, butter, vanilla and salt and process until the large clumps of dough form. It is important not to be tempted to add any liquid which may damage the texture of the cookies after baking.
  4. Roll small pieces of the dough into balls and place on a baking tray lined with baking paper.
  5. Bake for about 10-15 minutes or until golden set.
  6. Cool completely at room temperature.
  7. Fill each 2 cookies with Nutella and serve.

Recipe Notes

  • Cookies can be prepared with all kinds of nuts - almonds, hazelnuts, walnuts, pistachios or any other.
  • These bacci de dama cookies can be filled in any other spread.
  • Keep the bacci di dama cookies in an airtight container at room temperature up to a week.