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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.
Ingredients
For the Dough
- 250 g hazelnuts - ~9 oz, unsulted and shelled
- 3 egg whites - about 90 g - 3 ounces
- 150 g granulated sugar - ¾ cup
- 40 g cocoa powder - ~⅓ cup, unsweetened
- 25 g honey - acacia, 1 tablespoon and a little more
For the Filling
- 100 g heavy cream 3.5 oz, fresh
- 150 g dark chocolate ~5 oz
Instructions
The Dough
- 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.
- 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.
- Now, add the cocoa powder and honey to the mixture. Stir everything together until it’s well combined and smooth.
- 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
- 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
- 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.
- 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
- 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.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 6mgSodium: 11mgPotassium: 182mgFiber: 3gSugar: 11gVitamin A: 79IUVitamin C: 1mgCalcium: 26mgIron: 2mg
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