Go Back
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.