🇮🇹 Italian · Dessert
🍪 Baci di Alassio
Baci di Alassio
Delicate hazelnut and chocolate meringue-style cookies from the Ligurian coastal town of Alassio, two domed halves sandwiched together with a rich chocolate ganache.
Similar in spirit to Piedmont's baci di dama but built on a lighter, meringue-based hazelnut cookie rather than a buttery shortbread, these cookies have been a signature of Alassio's pasticcerie since the early 20th century.
Ingredients
Equipment: Mixing bowl, Baking sheet, Piping bag
- 200 g (1 1/3 cups) hazelnuts, toasted and finely ground
- 150 g (3/4 cup) granulated sugar
- 2 egg whites
- 30 g (1/4 cup) cocoa powder
- 120 g (4.2 oz) dark chocolate, melted, for the filling
- 40 g (3 tbsp) unsalted butter, softened, for the filling
Method
- Combine the ground hazelnuts, sugar, egg whites, and cocoa powder into a smooth, thick paste.
- Rest the mixture for 20 minutes.
- Pipe or spoon small, even domes of the mixture onto a lined baking sheet, spacing them apart.
- Bake at 150C (300F) for 12-15 minutes until just set but still soft inside.
- Cool completely on the tray, as the cookies are delicate while warm.
- Combine the melted chocolate and softened butter into a smooth ganache.
- Spread a small amount of ganache on the flat side of one cookie and press a matching cookie on top to sandwich.
- Let the ganache set before serving.
Chef Tips
- Grind the hazelnuts as finely as possible for the smoothest cookie texture.
- Keep the domes small and evenly sized so they pair up neatly once sandwiched.
- Let the cookies cool completely before handling, as they are quite delicate while still warm.
Common Mistakes to Avoid
- Over-baking, which dries out the cookies and loses their intended soft, slightly chewy center.
- Handling the warm cookies too soon, causing them to break.
- Using too much filling, which can make the delicate cookies difficult to bite through neatly.
Nutrition (per serving)
Health Benefits
- Hazelnuts provide healthy fats, vitamin E, and some fiber.
Cultural Note
Baci di Alassio have been a signature specialty of the Ligurian coastal town of Alassio since the early 20th century, distinct from Piedmont's similar baci di dama in their lighter, meringue-based texture.
Storage & Serving
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Reheating: Not applicable.
Serve with: Espresso