BACI DI ALASSIO: Italian Hazelnut Delights

Baci di Alassio are exquisite Italian cookies originating in the Ligurian town of Alassio.

These delights are composed of chocolate shells infused with hazelnuts and covered with a creamy chocolate ganache.

Their rich flavor and melt-in-your-mouth texture make them a favorite of cookie lovers around the world.

 

The history of the Baci di Alassio

Origins in Liguria, Italy

Baci di Alassio were first created in the picturesque coastal town of Alassio, Liguria. Renowned for its culinary traditions, Liguria is famous for producing sweets that balance simplicity and richness of flavor.

The “Baci” of Alassio

The name “Baci di Alassio,” meaning “kisses of Alassio,” reflects the delicate combination of two cookie shells joined by a delicious chocolate ganache. These cookies became popular in the early 20th century as a specialty, often enjoyed at parties or as a luxurious snack with espresso.

Modern appeal

Today, Baci di Alassio continue to represent Italian confectionery excellence. Their timeless appeal has made them a beloved dessert both in Italy and internationally, prized for their unique blend of hazelnut and chocolatey goodness.

Enjoying these cookies is more than just a culinary experience: it is a taste of Italian history and tradition.

 

 

Makes about 25 Baci di Alassio

• Active cooking/prep time: ~1 hour 15 minutes to 1 hour 30 minutes.
• Cooling and setting time: ~1.5 hours.

INGREDIENTS:

For the Cookies:

• 3 cups hazelnuts (about 375g, leveled)
• 1 1/2 cups sugar (about 300g, leveled)
• 3 large egg whites (about 100g)
• 1 2/3 tablespoons honey (about 35g)
• 3 generous tablespoons of cocoa powder (about 35 g)

For the Chocolate Ganache:

• 1 1/3 cups heavy cream (about 230g)
• 2/3 cup dark chocolate (about 150g)
• 1 teaspoon cognac (optional; substitute with brandy or rum)

 

INSTRUCTIONS:

1. Prepare the chocolate ganache.

1. Heat heavy cream in a saucepan until it comes to a boil.
2. Pour the hot cream over the dark chocolate in a bowl. Stir gently until smooth and homogeneous.
3. If desired, add cognac for extra flavor.
4. Allow the ganache to cool while you prepare the cookie shells.

2. Toast the hazelnuts.

1. Preheat the oven to 350 F.
2. Spread the hazelnuts evenly on a baking sheet and toast them for 10 minutes.
3. Allow the hazelnuts to cool slightly before rubbing them between the palms of your hands to remove the skin.

3. Grind the hazelnuts

1. In a food processor or blender, grind the roasted hazelnuts and sugar until finely ground.

4. Prepare the batter for the cookies

1. Beat the egg whites until stiff with a pinch of salt.
2. In a bowl, combine the ground hazelnut mixture, cocoa powder, whipped egg whites and honey. Mix gently until the mixture is even and smooth.

5. Prepare the cookies and bake them

1. Preheat the oven to 400 F.
2. Line a large baking sheet with baking paper.
3. Transfer the dough to a pastry bag fitted with a large star tip. Spread small disks about 1.5 inches in diameter on the baking sheet. You should get 48-52 disks.
4. Bake for 10 to 12 minutes. Allow the cookies to cool completely before assembling them.

6. Assemble the Baci di Alassio.

1. Transfer the cooled ganache to a pastry bag fitted with a medium star tip.
2. Pour the ganache onto the flat side of half of the cookie shells.
3. Gently press the remaining cookie shells together to create sandwich cookies.

7. Prepare and serve

1. Arrange the assembled cookies on a serving plate.
2. Allow the ganache to set for about an hour before serving.

Tips for perfect Baci di Alassio.

• Use quality hazelnuts and chocolate for maximum flavor.
• Make sure the cookie shells cool completely before adding the ganache to prevent melting.
• Store in an airtight container at room temperature for up to a week.

 

 

Why you will love Baci di Alassio.

These cookies are a true representation of Italian pastry craftsmanship, as they combine the nuttyness of hazelnuts with the luxuriousness of chocolate. Whether you make them for a special occasion or simply to indulge in a sweet treat,

Baci di Alassio will transport your taste buds straight to the Ligurian coast.

Are you ready to impress your family and friends? Try this recipe and experience the magic of Baci di Alassio!

 

 

Nutrient	Amount per Cookie (Approx.)
Calories	120-130
Total Fat	8g
– Saturated Fat	3g
Cholesterol	10mg
Sodium	10mg
Total Carbohydrates	11g
– Dietary Fiber	1g
– Sugars	9g
Protein	2g

Notes:

• Calories and nutrients may vary depending on the size of the cookies, specific ingredients used (e.g., chocolate brand, cocoa powder), and serving portions.

• These cookies are high in natural fats from hazelnuts and contain added sugars, so enjoy in moderation!

  

  Baci di Alassio Cream Cookies

  Baci di Alassio are exquisite Italian cookies originating in the Ligurian town of Alassio.

  These delights are composed of chocolate shells infused with hazelnuts and covered with a creamy chocolate ganache.

  Their rich flavor and melt-in-your-mouth texture make them a favorite of cookie lovers around the world.

  Print Recipe Pin Recipe

  Prep Time 1 hour hr

  Cook Time 1 hour hr 28 minutes mins

  Total Time 2 hours hrs 28 minutes mins

  Servings 25 Baci di Alassio

  Notes

  INGREDIENTS:

  For the Cookies:

  • 3 cups hazelnuts (about 375g, leveled)
  • 1 1/2 cups sugar (about 300g, leveled)
  • 3 large egg whites (about 100g)
  • 1 2/3 tablespoons honey (about 35g)
  • 3 generous tablespoons of cocoa powder (about 35 g)

  For the Chocolate Ganache:

  • 1 1/3 cups heavy cream (about 230g)
  • 2/3 cup dark chocolate (about 150g)
  • 1 teaspoon cognac (optional; substitute with brandy or rum)

   

  INSTRUCTIONS:

  1. Prepare the chocolate ganache.

  1. Heat heavy cream in a saucepan until it comes to a boil.
  2. Pour the hot cream over the dark chocolate in a bowl. Stir gently until smooth and homogeneous.
  3. If desired, add cognac for extra flavor.
  4. Allow the ganache to cool while you prepare the cookie shells.

  2. Toast the hazelnuts.

  1. Preheat the oven to 350 F.
  2. Spread the hazelnuts evenly on a baking sheet and toast them for 10 minutes.
  3. Allow the hazelnuts to cool slightly before rubbing them between the palms of your hands to remove the skin.

  3. Grind the hazelnuts

  1. In a food processor or blender, grind the roasted hazelnuts and sugar until finely ground.

  4. Prepare the batter for the cookies

  1. Beat the egg whites until stiff with a pinch of salt.
  2. In a bowl, combine the ground hazelnut mixture, cocoa powder, whipped egg whites and honey. Mix gently until the mixture is even and smooth.

  5. Prepare the cookies and bake them

  1. Preheat the oven to 400 F.
  2. Line a large baking sheet with baking paper.
  3. Transfer the dough to a pastry bag fitted with a large star tip. Spread small disks about 1.5 inches in diameter on the baking sheet. You should get 48-52 disks.
  4. Bake for 10 to 12 minutes. Allow the cookies to cool completely before assembling them.

  6. Assemble the Baci di Alassio.

  1. Transfer the cooled ganache to a pastry bag fitted with a medium star tip.
  2. Pour the ganache onto the flat side of half of the cookie shells.
  3. Gently press the remaining cookie shells together to create sandwich cookies.

  7. Prepare and serve

  1. Arrange the assembled cookies on a serving plate.
  2. Allow the ganache to set for about an hour before serving.

  Tips for perfect Baci di Alassio.

  • Use quality hazelnuts and chocolate for maximum flavor.
  • Make sure the cookie shells cool completely before adding the ganache to prevent melting.
  • Store in an airtight container at room temperature for up to a week.

  Tried this recipe?Let us know how it was!