Baci di Alassio: Chocolate Kisses from the Italian Riviera

Baci di Alassio, or “kisses from Alassio,” are chocolate hazelnut cookies that come straight from the scenic coastal town of Alassio in Liguria, Italy. With its pastel buildings, palm-lined walkways, and sweeping sea views, Alassio feels like the perfect birthplace for something this delightful.

But these cookies aren’t just pretty, they have history. In the early 1900s, local pastry chef Pasquale Balzola created them for the Savoy royal family, who spent their holidays in the area. Since then, they’ve become a symbol of Ligurian pastry craftsmanship.

The ingredients are simple, yet the result is anything but. Toasted hazelnuts, dark cocoa, honey, and egg whites mix into a thick, glossy batter. Then comes the magic, The batter is piped into soft, ridged mounds, baked until just crisp, and finally sandwiched with rich dark chocolate ganache. Each bite delivers a perfect contrast, crispy edges, a chewy center, and smooth chocolate in the middle.

The name says it all. “Baci” means “kisses” in Italian, a sweet nod to the two halves coming together in a chocolate-filled hug. Romantic, rich, and unmistakably Italian.

Today, Baci di Alassio are more than just a local specialty. You’ll find them in pastry shops across Liguria, especially during the holidays and cooler months. However, their popularity continues to grow beyond the region, thanks to their bold flavor and unique texture.

So whether you’re walking through the streets of Alassio or making them at home, these Italian hazelnut cookies offer a taste of the Riviera in every bite.

Baci di Alassio Chocolate Hazelnut Kisses
Baci di Alassio: Crispy, Chewy Cookies from Coastal Italy
Wandering through the charming streets of Alassio? Keep an eye out for one of the town’s sweetest secrets: Baci di Alassio.
These chocolate hazelnut cookies are tiny bites of pure joy. No flour, just rich, nutty goodness. Crisp on the outside, soft and chewy inside. the texture is spot on. One bite, and you’ll get it. Locals have adored them for years.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 40 cookies
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2 cups whole hazelnuts
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 2 large egg whites (room temperature)
  • 1½ tbsp honey
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract (optional)
Ganache (filling)
  • ⅓ cup heavy cream
  • ¾ cup dark chocolate, finely chopped.
  • 1 tsp butter (optional, for extra shine)

Equipment

  • Piping bag
  • Star Tip
  • Open Round Tip

Instructions
 

Cookies
  1. Prepare the batter
    In a mixing bowl, combine ground hazelnuts, sugar, cocoa powder, and salt.
    In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the dry mixture. Add honey and vanilla extract (if using). Mix until a thick, sticky batter forms.
  2. Pipe the cookies
    Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.
    Transfer the batter to a piping bag fitted with a large star tip. Pipe small mounds (about 1 to 1.5 inches wide) onto the baking sheet, spacing them slightly apart.
  3. Bake
    Bake for 12–15 minutes, or until the edges are set but the centers remain slightly soft.
    Remove from the oven and let cool completely on the tray. They will firm up as they cool.
  4. Make the ganache
    Heat the cream in a small saucepan until it just begins to simmer.
    Pour it over the chopped chocolate and let sit for 1–2 minutes. Stir until smooth. Add butter for a glossy finish, if desired.
    Let the ganache cool until thick but still spreadable.
  5. Assemble
    Pair cookies of similar size. Spread a small dollop of ganache on the flat side of one cookie, then gently press the other half on top.
    Let set at room temperature or refrigerate briefly to firm up.

Notes

Use toasted hazelnuts for maximum flavor. Lightly toast them in the oven (about 10 minutes at 160°C / 320°F), then rub off the skins with a kitchen towel.
Grind nuts finely, but not into a paste. A food processor works well. Stop when the mixture resembles coarse almond flour.
Whip egg whites to soft peaks only. Over-whipping can dry out the batter and make it harder to pipe.
Pipe evenly for consistent baking. Use a star piping tip for the classic ridged look. Aim for cookies about 1 to 1.5 inches in diameter.
Let cookies cool completely before adding ganache. This prevents the chocolate from melting and sliding off.
Serving

Personally, I love to enjoy them with a strong espresso in the afternoon. There’s something about that rich blend of chocolate and hazelnut that pairs so beautifully with coffee. It’s like they were just meant to be together.

And hey, if you’re in the mood for something a bit more special, why not try them with a splash of Vin Santo or a bit of hazelnut liqueur after dinner? Trust me, it’s a match made in dessert heaven.

Oh! And don’t forget, these cookies also make for gorgeous gifts. Whether you’re serving them alongside gelato, on a festive cookie platter, or just enjoying them solo, Baci di Alassio always seem to sprinkle a little magic on the table.

Baci di Alassio Variations

While the traditional Baci di Alassio are hard to beat, there’s plenty of room to experiment. Here are a few delicious ways to put your own spin on these iconic Italian cookies:

Nut Variations:
Almond Baci: Swap the hazelnuts for finely ground almonds for a slightly sweeter, milder cookie.
Pistachio Baci: Use roasted pistachios for a vibrant green color and a unique, nutty flavor.
Mixed Nuts: Try a 50/50 blend of hazelnuts and almonds for a balanced twist.

Flavor Variations:
Espresso: Add 1–2 tsp of instant espresso powder to the batter for a deeper chocolate flavor and a subtle coffee kick.
Citrus Zest: Mix in a bit of orange or lemon zest for a bright, fragrant note that pairs beautifully with chocolate.
Spiced : A pinch of cinnamon or cardamom adds warmth and complexity—perfect for fall or holiday versions.

Filling Variations:
White Chocolate Ganache: For a sweeter contrast, sandwich the cookies with white chocolate ganache instead of dark.
Nutella or Gianduja: Go classic Italian with a quick Nutella filling or use gianduja for a more intense hazelnut-chocolate experience.
Salted Chocolate: Add a tiny pinch of sea salt to the ganache to enhance the richness and balance the sweetness.

Storage

Baci di Alassio store surprisingly well. Keep them in an airtight container at room temperature for up to 5 days—just make sure they’re in a cool, dry spot away from direct sunlight. The ganache will stay soft, and the cookies will keep their signature chewy center. For longer storage, you can freeze the unfilled cookies for up to a month. When you’re ready to enjoy them, just let them come to room temperature and add the ganache fresh.

I don’t recommend refrigerating the assembled cookies unless your kitchen is very warm, it can dry them out and firm up the filling a bit too much.