Baci di Alassio - ItalianCookies.com

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.

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Prep Time 45

Cook Time 15

Total Time 1

Servings: 40 cookies

Course: Dessert

Cuisine: Italian

Calories: 170

Ingredients Equipment Method Nutrition Notes

Ingredients

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

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.
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.
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.
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.
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.

Nutrition

Calories: 170kcal

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.

Nutrition Facts (Estimated)

Serving Size: 2 cookies (about 30g)

Calories 170

Total Fat 10g 13%
Saturated Fat 4g 20%
Trans Fat 0g

Cholesterol 20mg 7%

Sodium 60mg 3%

Total Carbohydrate 17g 6%
  Dietary Fiber 1g 4%
  Total Sugars 9g
  Added Sugars 7g 14%

Protein 3g 6%

Vitamin D 0mcg (0%) •
Calcium 20mg (2%) •
Iron 1.1mg (6%) •
Potassium 90mg (2%)

*Percent Daily Values (%DV) are based on a 2,000-calorie diet.

Note: The main calorie and fat contributors in Baci di Alassio are hazelnuts, butter, and chocolate, which provide most of the fats (including saturated fat). Carbohydrates and sugars primarily come from sugar and flour, while protein is contributed by hazelnuts and eggs.

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