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BACI DI ALASSIO (CHOCOLATE & HAZELNUTS CREAM COOKIES)

Baci di Alassio translates to “kisses of Alassio,” and the name likely comes from the town of Alassio in Liguria, Italy, where these cookies are believed to have originated. The name “kisses” suggests a sweet and affectionate treat, which is fitting for these delightful cookies filled with chocolate-hazelnut cream. The name not only reflects the romantic and indulgent nature of the cookies but also pays homage to their place of origin.


These cookies are a total game-changer for your sweet tooth. They’re basically little bites of heaven, filled with a creamy chocolate-hazelnut filling that’s just irresistible. The best part? They’re surprisingly easy to make, so you can whip up a batch whenever the craving strikes.

The cookie dough is super simple, made with just flour, sugar, butter, and eggs. But the real magic happens when you sandwich a dollop of Nutella between two cookies and bake them to golden perfection. The result is a soft and chewy cookie with a gooey, chocolatey center that’s guaranteed to satisfy your sweet cravings. Plus, they’re perfect for sharing (if you can resist eating them all yourself)!

Baci Di Alassio (Chocolate & Hazelnuts Cream Cookies)

These Baci di Alassio cookies are a total game-changer for your sweet tooth. They're basically little bites of heaven, filled with a creamy chocolate-hazelnut filling that's just irresistible. The best part? They're surprisingly easy to make, so you can whip up a batch whenever the craving strikes.
The cookie dough is super simple, made with just flour, sugar, butter, and eggs. But the real magic happens when you sandwich a dollop of Nutella between two cookies and bake them to golden perfection. The result is a soft and chewy cookie with a gooey, chocolatey center that's guaranteed to satisfy your sweet cravings. Plus, they're perfect for sharing (if you can resist eating them all yourself)!
Servings 15 pieces

Ingredients
  

  • 17 oz of shelled hazelunuts
  • 1 cup of sugar
  • 1/2 cup of cocoa powder
  • 3 egg whites
  • a pinch of salt
  • 4 tsp of honey

For Ganache

  • 1/2 cup of heavy cream
  • 1 cup of dark chocolate

Instructions
 

  • Toast the hazelnuts by spreading them out on the baking sheet and leave them in the oven at 350 F for 5 minutes, then let cool.
  • In a kitchen mixer, finely chop the hazelnuts together with the cocoa and sugar.
  • Whip the egg whites with a pinch of salt and add them to the hazelnut, cocoa and sugar flour obtained earlier. Mix adding the honey until you obtain a rather thick cream.
  • Pour the resulting mixture into a Sac à poche with a ridged nozzle and, on a baking tray covered with parchment paper, form mounds (clumps) of the mixture. You will get about 30, which will be used to make 15 Baci di Alassio.
  • Bake them in the oven at 390 F for 12 minutes.

For the Cream

  • Heat the cream to a temperature close to boiling, then pour it into a bowl containing the dark chocolate
  • Let it sit for about 10 minutes for the chocolate to melt, then, with an electric whisk, mix and whip it.
  • Spread or deposit with a sac à poche a little cream on the flat part of a previously prepared cookie and “glue” another one using the cream itself as a glue.
  • This will produce the 15 baci di Alassio, which at this point only need cooling in the refrigerator.
  • Now the Baci di Alassio are ready to be enjoyed.
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