Meta Description: Discover the recipe for Baci di Dama: the secrets to making the famous Piedmont hazelnut and chocolate biscuits. Artisanal elegance signed Bigio.
There is a reason these little masterpieces are called that way: two delicate shortcrust domes joined by a veil of dark chocolate, like two lips meeting in a kiss. Baci di Dama are the emblem of fine pastry-making — a concentration of elegance and indulgence rooted in the heart of Piedmont.
Born in the 19th century, these traditional Piedmont biscuits have managed to win over the most demanding palates thanks to a perfect balance between the crumbly texture of the shortcrust and the creaminess of the filling.
The secret to their success: the Tonda Gentile hazelnut
What makes the recipe for Baci di Dama unforgettable is its key ingredient: the hazelnut. Tradition calls for the use of the Tonda Gentile variety, typical of the Langhe area in Piedmont, known for releasing an intense and lingering aroma that remains even after tasting.
The roasting must be perfect: neither too light, to preserve flavour, nor too dark, to avoid bitter notes. This almost obsessive attention to raw ingredients is the guiding principle of our entire production, which you can explore in our dedicated guide to pastry biscuits.
The traditional recipe for Baci di Dama: few steps, great care
Making these traditional Piedmont biscuits requires a steady hand and a touch of patience. The key detail is the absence of whole eggs (often just a yolk, or sometimes none at all), relying instead on the richness of butter and hazelnuts to achieve that “sandy” texture that quite literally melts in the mouth.
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The dough: a balanced mix of hazelnut flour, high-quality butter, and sugar.
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The shape: small hand-rolled spheres, cherry-sized, which in the oven turn into perfect little domes.
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The embrace: once cooled, the domes are joined with a drop of melted dark chocolate, acting as a “love glue.”
A touch of class for every occasion
Baci di Dama are not just simple hazelnut biscuits — they are an invitation to courtesy. They are perfect served on a silver stand during afternoon tea, yet they can feel surprisingly modern even as a dessert, paired with a small glass of hazelnut liqueur or an espresso.
Do you want to experience the emotion of an authentic Baci di Dama?
The beauty of Baci di Dama lies in their geometric perfection and their timeless flavour. Here at Bigio, we respect every step of this dance between hazelnut and chocolate to offer you a moment of pure pleasure.
Come and visit us to discover how we interpret Piedmont elegance, or let yourself be tempted by the other specialities from our workshop. We look forward to welcoming you with a tray of freshly made Baci!
