Baci di Alassio: Italian Chocolate Hazelnut Cookies

Baci di Alassio (also known as Baci della Riviera Ligure) are delightful chocolate and hazelnut cookies. They are a traditional Ligurian pastry, especially from the town of Alassio, where the original pastry shop that created them still exists today.

Baci di Alassio look similar to the Piedmontese Baci di Dama cookies, but here, chocolate takes center stage, making them rich and dark in color. The dough is made with egg whites, sugar, cocoa, hazelnuts, and honey. From this dough, you shape two halves, which are later filled with a dark chocolate ganache.

These cookies have a unique texture: slightly soft, sometimes crunchy, with a caramelized finish and a bold chocolate flavor. Not only are they delicious, but they also have a long history and are part of some famous, fun stories.

Making Baci di Alassio is simpler than you might think. The dough comes together quickly by gently mixing the ingredients. Once done, you put the soft dough into a pastry bag.

Traditionally, a star-shaped nozzle is used to create the ridged cookies. They bake for about 15 minutes, then need to cool before being paired together and filled with ganache.

Like Paste di Mandorla or Brutti ma Buoni, Baci di Alassio are perfect with tea, as a snack, or as a dessert after dinner. They’re also wonderful to serve or give as gifts for Valentine's Day, Christmas, or other special occasions.

Try Baci di Alassio, and you’re sure to fall in love with them!

Jump to:

• Ingredients
• Kitchen Tools and Equipment
• Instructions
• Storage
• History
• Recipe Card

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Ingredients

• Prep Time: 20 Min
• Resting Time: 30 Min in the fridge
• Cook Time: 15 Min
• Servings: 18-20 Baci di Alassio

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For the Dough

• 250 g (~9 oz) of unsulted, shelled hazelnuts
• the egg whites of 3 medium eggs (about 90 g - 3 ounces)
• 150 g (¾ cup) of granulated sugar
• 40 g (~⅓ cup) of unsweetened cocoa powder
• 25 g (1 tablespoon and a little more) of acacia honey

For the Filling

• 100 g (3.5 oz) of fresh heavy cream
• 150 g (~5 oz) of dark chocolate

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Kitchen Tools and Equipment

For this recipe, you'll need a few key kitchen tools to ensure everything turns out perfectly.

• First, an electric food processor is essential for grinding the hazelnuts into a fine, powder-like texture. The food processor ensures the hazelnuts are evenly ground and smooth, which is crucial for achieving the right dough consistency.
• Next, an electric whisk is needed to whip the egg whites until they form stiff peaks. This step is very important for giving the dough its light and airy texture.
• You'll also need a piping bag, fitted with a large star-shaped nozzle, to form the cookies. The piping bag allows you to create the traditional ridged shape of Baci di Alassio.
• Finally, to melt the dark chocolate for the ganache, you'll need a double boiler pot. This method gently heats the chocolate without burning it, ensuring a smooth, glossy texture. If you don’t have it, you can improvise by placing a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.

With these tools, you’ll be well-equipped to make the perfect Baci di Alassio!

Instructions

The Dough

Step 1) - To start making the Baci di Alassio, chop the hazelnuts in a food processor until you get a fine, powder-like hazelnut flour. Set the flour aside.

Step 2) - Put the egg whites in a large bowl. Using an electric mixer, whip the egg whites until they are stiff. As you continue whipping, slowly add the sugar, a little at a time, until it’s fully mixed in.

Gently fold the hazelnut flour into the whipped egg whites using a spatula. Be careful not to mix too hard, as you don’t want to lose the fluffiness of the egg whites.

Step 3) - Now, add the cocoa powder and honey to the mixture. Stir everything together until it’s well combined and smooth.

Step 4) - Transfer the mixture to a pastry bag with a large star-shaped nozzle. Place the pastry bag in the refrigerator and let it rest for about 30 minutes.

The Filling

Step 5) - While the dough is chilling in the fridge, prepare the chocolate ganache. In a small saucepan, place the chopped chocolate and cream. Melt them together using a double boiler (a heatproof bowl over simmering water). Stir occasionally as the chocolate melts.

Once the chocolate has fully melted and combined with the cream, you’ll have a smooth and thick chocolate cream. Pour it into a small bowl or cup and let it cool to lukewarm temperature.

Baking the Cookies

Step 6) - Line a baking sheet with nonstick parchment paper. Take the dough out of the fridge. Gently press the pastry bag and pipe small, round mounds of dough onto the baking sheet, leaving space between each one.

You should be able to make around 40 cookies, depending on the size you pipe. Each cookie should be about 2 to 3 cm in diameter, but feel free to make them smaller if you prefer.

Step 7) - Preheat the oven to 170°C (340°F). Bake the cookies for about 15 minutes. Once done, remove them from the oven and let them cool slightly.

Filling and Assembling

Step 8) - Once the cookies have cooled, take half of them and place a generous teaspoon of the chocolate ganache on top of each one.

Then, gently press another cookie on top to create a sandwich – this is how you form the Baci di Alassio.

Arrange the Baci on a nice serving plate, and they are ready to enjoy! These delicious treats are perfect for any occasion.

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• Chocolate Mascarpone Truffles
• Italian Chocolate Cake | Torta al Cioccolato
• Chocolate gelato recipe
• Italian Chocolate Tart (Crostata al Cioccolato)
• Chocolate salami 

Storage

Baci di Alassio are delicious, but also quite delicate, so it's important to store them properly. They should be kept away from moisture to maintain their texture and flavor. The best way to store them is in a cool, dry place at room temperature, ideally under a glass dome or cake bell. This will help them stay fresh and fragrant for about 2-3 days.

If the weather is very hot, you can store them in the refrigerator. Just be sure to place them in an airtight container to protect them from moisture. In the fridge, they will last for 3-4 days.

However, no matter where you store them, always let them come to room temperature before serving. This way, you’ll fully enjoy their rich flavor and perfect texture.

History

Baci di Alassio were created in 1910 by Rinaldo Balzola, the pastry chef for the Royal House of Savoy, in the town of Alassio, a popular resort on the Ligurian Riviera.

Rinaldo Balzola owned the famous Pasticceria Balzola, a historic café that was a gathering spot for high society. Among its patrons was the renowned poet Gabriele D’Annunzio, who was particularly fond of the café’s delicious pastries.

From this elegant café, Baci di Alassio gained their reputation, becoming a signature treat in the world of Italian haute patisserie.

Even today, these delightful cookies are still made following Rinaldo Balzola’s original recipe, preserving the authentic taste and tradition.

By the 1950s, Baci di Alassio had become not only a symbol of the town itself but also a beloved sweet representing all of western Liguria. They remain a popular gift or souvenir, perfect for sharing with friends and family after a visit to the region.

In 2006, Baci di Alassio were awarded the prestigious D.O.P. (Protected Designation of Origin) status, officially recognizing their rich history and cultural significance.

Recipe Card