It’s hard to imagine a more fitting name for these little domes of shortcrust pastry sandwiched together with a rich chocolate filling: we’re talking about Baci di Dama from Piedmont, a true emblem of the region’s culinary tradition alongside classics like Bonet.The original recipe for Baci di Dama is simple yet exquisite, as are its delicious variations made with hazelnuts—one of chocolate’s best companions—or with pistachio for an elegant twist. Baci di Dama: History and Origins Traditional recipes are often shrouded in legend, and Baci di Dama biscuits are no exception. While their true origins lie in Tortona, it is said that they were created at the request of King Victor Emmanuel II, who asked the chefs of the House of Savoy to invent a new sweet treat for a beautiful lady. The result? A delicately crumbly biscuit with a shape reminiscent of two lips meeting in a kiss. The Original Piedmontese Baci di Dama Recipe Although hazelnuts were used in early versions, the original recipe features almonds—but whichever variation you choose, the key to success is precision and patience. Difficulty: Medium Prep time: 30 minutes + 2 hours chilling Cook time: 15 minutes Ingredients: 150 g plain flour 150 g almonds 150 g granulated sugar 150 g butter 1 bar of chocolate Preparation: Lightly toast the almonds in the oven, then blend them with the sugar until finely ground. Transfer to a stand mixer, add flour and softened butter, and mix until you have a smooth dough. Chill in the fridge for 2 hours to help the biscuits keep their shape. Shape small balls of dough, arrange them well spaced on a baking tray, and bake at 180°C for 15 minutes. Once cooled, sandwich two halves together using melted chocolate (cooled slightly) and press gently so they adhere. When to serve them? Anytime! These petit fours are perfect with an afternoon tea or alongside a rich espresso. Which Chocolate to Choose for Baci di Dama Traditionally, dark chocolate is used, but you can personalise your recipe with milk or white chocolate for different flavour profiles.For a flawless finish, once the chocolate is melted and slightly cooled, pipe it onto the biscuits with a piping bag for neat and professional results—just like from a pâtisserie. The Most Irresistible Variations Hazelnut Baci di DamaReplace almonds with an equal amount of peeled hazelnuts, and try filling them with Gianduia chocolate—an iconic pairing that also happens to be vegan-friendly as it contains no milk. Pistachio Baci di DamaFor an eye-catching twist, swap the almonds for finely ground pistachios. Their vibrant green hue makes an impressive presentation, especially at the end of a meal. Pair with the classic dark chocolate filling or go all out with a white chocolate cream enriched with hazelnuts, almonds, and salted pistachios. Baci di Dama are a cornerstone of our confectionery tradition—and Venchi celebrates them with creations like the Gianduia BacioDiDama Bar and the Milk Gianduia BacioDiDama Chocolate Bar, featuring a double layer with a gluten-free hazelnut biscuit made using Nocciola Piemonte IGP.
