Baci di Alassio
- Gluten Free
- Vegetarian
- Energy Kcal 98
- Carbohydrates g 8.8
- of which sugars g 8.7
- Protein g 1.7
- Fats g 6.2
- of which saturated fat g 1.18
- Fiber g 0.7
- Cholesterol mg 1
- Sodium mg 14
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Baci di Alassio is one of those treats that’s really, really something special. Seriously good stuff. They show off exactly what Liguria can do with Italian hazelnut cookies. These little bites, coming straight from the seaside town of Alassio, are kind of a big deal for locals. You know, the recipe mixes hazelnuts and cocoa, giving the dough a deep, slightly less sweet flavor—different from those Piedmontese baci di dama, which are way more sugary and firm. In Alassio, they prefer a dough that’s piped out, creating these shell-shaped cookies with a crispy exterior while staying pretty tender inside. Each bakery keeps its secrets—no question—but everyone agrees on the classic combo: two cookies hugged together with a super smooth chocolate ganache right in the middle. I mean, that chocolate filling just melts, making every bite of these Ligurian chocolate biscuits a little surprise.
People in Liguria say the real trick to a good baci di Alassio recipe is using fresh hazelnuts. It gives the cookies a rich, nutty flavor that's hard to beat. And here's the thing: pastry shops in Alassio love to show off their own style, with small tweaks in texture or how moist the cookies remain after baking. They all have their secrets, which is part of the fun—trying them around town to find your favorite. It’s cool how much pride the locals take in these Alassio cookies. Really, it’s almost like each batch tells its own story about the baker. Folks in Liguria will grab them with coffee in the morning or as a quick afternoon snack. And listen, you don’t need a special occasion to enjoy these golden, chocolatey, traditional Italian desserts—they fit in just about anywhere. Pretty simple. When you bite into that tender inside and hit the chocolate filling, it’s easy to see why these have been a favorite in Alassio for so long. Whether you are wandering through the beautiful streets of Alassio or just relaxing at home, these cookies bring a taste of Ligurian tradition to every moment. So, so good.
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INGREDIENTS
- Ingredients for about 50 cookies (about 25 Baci di Alassio)
- Whole hazelnuts 2 ½ cups (375 g) - unpeeled
- Sugar 1 ½ cup (300 g)
- Egg whites 2 ¼ cups (160 g) - (from about 4-5 medium eggs)
- Unsweetened cocoa powder 7 tbsp (35 g)
- Honey 1.9 tbsp (40 g)
- For the ganache
- Fresh liquid cream 0.42 cup (100 g)
- Dark chocolate 4.5 oz (130 g)
How to prepare Baci di Alassio
To prepare the Baci di Alassio, place the hazelnuts on a baking sheet 1 and toast them in a static preheated oven at 350°F for 8-10 minutes. Then let them cool slightly and transfer them to a food processor 2. Add the sugar 3
the cocoa 4 and blend everything. Once you have obtained a powder as fine as possible 5, transfer it to a large bowl; separately, in another bowl, start whipping the egg whites with a mixer 6
until you get stiff peaks 7. Then pour the egg whites little by little into the powders 8 and using a spatula, gently mix from bottom to top to combine everything 9.
Also add the honey 10 and incorporate it into the dough, continuing to gently mix with the spatula 11. Transfer the resulting mixture into a pastry bag fitted with a star nozzle 12.
With a light pressure from your hands, recreate small tufts of dough on a baking sheet lined with parchment paper (13-14), obtaining about 45-50 depending on the size you give to each tuft. Bake your cookies in a static preheated oven at 350°F for 15-20 minutes (we do not recommend baking in a fan oven). Once out of the oven 15, let them cool while you prepare the ganache.
Finely chop the chocolate 16, put it in a bowl, and start melting it in a bain-marie, gently stirring with a whisk 17. Meanwhile, in a separate saucepan, heat the cream until it is almost boiling 18
and pour it directly into the already melted chocolate 19. Stir until you get a smooth ganache and transfer it to a bowl, covering it with plastic wrap 21, and let it cool for 15-20 minutes at room temperature.
Only when it is lukewarm, whip it with the mixer 22 until it is completely cooled. Once you have obtained a thick and fluffy cream 23, transfer it into a pastry bag 24. Take one of the cookies and using the pastry bag, squeeze a tuft of cream onto the flat side 24.
Place another cookie on top 25 and press it gently to make it adhere completely to the cream 26. The Baci di Alassio are ready 27, all you have to do is serve them!