This yummy recipe, traditionally made with almonds instead of hazelnuts, comes from Italy. They call these cookies baci di dama or “lady’s kisses”. I love how they have a story behind them, as should every recipe.

I found these cookies to be crunchy and sweet and of course nutty.  As you bite into them you find how delicate they are, how they fall apart in your mouth, and you crunch on the tiny bits of hazelnut and the creamy chocolate filling takes over your taste buds. At first you may wonder why they are called “lady’s kisses”, but once you try them you’ll understand.  It’s the combination of their tiny size, their delicate texture, and the sweet notes is the reason behind the adorable name.  I recommend you enjoy these cookies with a cup of hot coffee, but I also image they would be just as dreamy with a glass of milk before bed.

Hazelnut Lady’s Kisses (from The Best of Gourmet 2005):

Put oven rack in middle position and preheat oven to 350 F.  Line 2 or 3 baking sheets with parchment paper(or silicon baking pads). Grind 3/4 cup toasted hazelnuts (the hazelnuts should be cooled and any loose skins rubbed off in a kitchen towel) with 1 cup confectioner’s sugar in a food processor until powdery (be careful not to process to a paste.)

Mix together 1 stick unsalted butter (room temperature),1/4 tsp. finely grated fresh lemon zest, 1/8 tsp salt, and nut mixture in a large bowl with a rubber spatula until creamy, then add 1 cup all-purpose flour, stirring until just incorporated (it is very important not to overwork). Roll level 1/2 tsp. of dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 -14 minutes, then slide parchment with cookies onto a rack to cool completely.

Melt 3 oz. bittersweet chocolate ( chopped into small pieces)  in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth.  Spoon melted chocolate into a small plastic bag (or a pastry bag) and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole. Pipe a small mound (about 1/8 tsp.) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat with remaining cookies.

Note: Cookies can be baked and cooled (but not filled) 1 week ahead and kept in an airtight container at room temperature. Filled cookies are best eaten the same day, but keep the leftovers in an airtight container at room temperature 2 days.