Baci di Dama

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    407

These little nutty biscuits, originally from Italy, make a great accompaniment to a coffee. We've made ours with two flavours, hazelnut and dark chocolate and double pistachio.

recipe updated 9 Mar. 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    200 g
  • Ground hazelnut icon
    Ground hazelnut
    100 g
  • Caster sugar icon
    Caster sugar
    200 g
  • Italian 00 flour icon
    Italian 00 flour
    200 g
  • Pistachios icon
    Pistachios
    100 g
  • Pistachio paste icon
    Pistachio paste
    70 g
  • Water icon
    Water
    4 tablespoons
  • Green food coloring icon
    Green food coloring
    as needed
  • Dark chocolate icon
    Dark chocolate
    70 g

Tools

  • kCook icon Oven
  • kCook icon Prospero
  • kCook icon Baking tray - medium

Step preview

  1. Making the hazelnut dough:
  2. Fit the K-Beater
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Mix until combined - about 2 minutes, speed 3
  5. Then add flour
  6. Mix until the dough has formed - about 2 minutes, speed 3
  7. Then add water if the dough hasn’t started to come together
  8. Mix until a smooth dough has formed - about 1 minute, speed 2
  9. Transfer the dough to a work surface and knead lightly
  10. Form the dough into a disc and wrap in plastic wrap
  11. Chill in the fridge - 2 hours
  12. Making the pistachio dough:
  13. Clean the appliance bowl and fit the K-Beater
  14. Add the ingredients into the appliance bowl
  15. Mix until combined - about 1 minute, speed 2
  16. Then add the next ingredients and fit the splashguard
  17. Mix until the dough has formed - about 1 minute, speed 2
  18. Then add water if the dough hasn’t started to come together
  19. Mix until a smooth dough has formed - about 1 minute, speed 2
  20. Transfer the dough to a work surface and knead lightly
  21. Form the dough into a disc and wrap in plastic wrap
  22. Chill in the fridge - 2 hours
  23. Line two baking trays with parchment paper
  24. Take about 10 g of the hazelnut dough, roll into a ball and place on the baking tray
  25. Repeat the same process with the remaining dough, keeping the flavours separate and spacing the biscuits 2 cm apart
  26. Cover the trays with plastic wraps
  27. Chill in the freezer - 30 minutes
  28. Preheat the oven - 180ºC
  29. Bake the biscuits until the edges start to crisp - 15 minutes, 180ºC
  30. Transfer to a cooling rack and let cool completely
  31. Spread a little melted chocolate on each hazelnut biscuit
  32. Wait for the chocolate to start setting - about 2 minutes
  33. Sandwich the biscuits together and place on a serving plate
  34. Spread pistachio paste on half of the pistachio biscuits
  35. Top with the remaining biscuits and place on a serving plate
  36. Serve
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