The name Baci di Dama literally means lady's kisses, as the biscuits are paired together to resemble kissing lips. They are originally from Tortona, which is in the region of Piemonte, an area famed for its hazelnuts and sweet treats... Its most famous being Nutella! 

Baci di Dama were created in the 1800s, but spread throughout the land thanks to their melt-in-the-mouth texture and perfect balance of flavours. 

One useful tip is to keep the biscuits on the small side so they cook evenly. Some cooks choose to cook them with a mix of almond and hazelnut flour, so it's up to you. They are a little fiddly to make, but,  just like real kisses, they're always worth the effort.

1. In a large mixing bowl, combine hazelnut flour, all-purpose flour and salt, and leave to one side.
2. In another mixing bowl, beat the butter and sugar with an electric whisk until creamed. Add the flours to the bowl, and continue to mix at moderate speed until it forms a dough. 
3. Remove the dough from the bowl, wrap in clingfilm and leave to rest in the fridge for at least 2 hours. When it is ready, take small pieces of dough and roll them into little balls (8-10g). Place them on a lined baking tray. 
4. Leave the dough balls to set in the freezer for another hour. It's important for them to be firm before cooking! 
5. Pre-heat the oven to 170° C, place the balls onto a baking tray lined with parchment paper and bake for approximately 15 minutes. Leave on the parchment paper to cool. They will be in hemisphere shapes after cooking. 
6. Melt the dark chocolate in a bain marie, then gradually stir in the hazelnut paste. When the filling has cooled down to room temperature and is quite thick, spread some of the cream onto a cookie using a teaspoon, then stick the cookie together with another one. Repeat the process until you run out of cookies. 
7. Once the chocolate filling has cooled solid, your baci di dama are ready to enjoy!