Baci di Alassio – Heavenly Hazelnut Kisses
If you’re looking for a dessert that perfectly blends the rich flavors of hazelnuts, chocolate, and a delicate, light texture, Baci di Alassio are the answer. These melt-in-your-mouth treats, often associated with the picturesque Italian town of Alassio, are bound to leave everyone at the table craving more. The recipe involves creating delightful hazelnut meringues filled with a luscious, smooth chocolate ganache. Each bite is a delightful experience, offering both crunch and softness with every taste. Here’s how to make these decadent hazelnut kisses that are perfect for any occasion!
Recipe Details:
- Category: Desserts
- Serves: 4 (about 45-50 pieces)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Ingredients:
| Ingredient | Amount |
|---|---|
| Whole hazelnuts | 375g |
| Sugar | 300g |
| Egg whites | 160g |
| Unsweetened cocoa powder | 35g |
| Honey | 40g |
| Fresh liquid cream (heavy cream) | 100g |
| Dark chocolate (high quality) | 130g |
Instructions:
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Prepare the Hazelnuts:
Start by placing the whole hazelnuts onto a baking tray. Toast them in a preheated oven at 180°C (350°F) for about 10 minutes or until they become fragrant and lightly golden. Once done, remove them from the oven and let them cool slightly. You can also rub them in a clean kitchen towel to remove the skins, ensuring you have smooth hazelnuts for the base of your Baci di Alassio. -
Make the Meringue Base:
In a separate bowl, combine the sugar, cocoa powder, and finely ground toasted hazelnuts. Mix these dry ingredients together until they’re well-blended.In a clean bowl, whip the egg whites until stiff peaks form. This is a crucial step, as the meringue needs to be light and firm to create the proper texture for the cookies. Once the egg whites are ready, gently fold in the dry mixture, taking care not to deflate the whipped egg whites. Continue folding until you get a smooth batter, then add the honey and fold it in until fully incorporated.
-
Shape the Biscuits:
Transfer your meringue batter into a piping bag fitted with a star-shaped nozzle. Line a baking sheet with parchment paper. Pipe small mounds of the meringue mixture onto the tray, each around 1 inch in diameter. You should be able to make approximately 45-50 small meringues, depending on the size you choose. -
Bake the Meringues:
Bake the meringues in the preheated oven at 180°C (350°F) for 15-20 minutes. It’s important to note that the meringues should not brown; they should remain a light golden color and feel crisp on the outside, while still being soft and airy inside. We recommend using a static oven (not convection), as this will ensure the meringues dry evenly and don’t become too crisp. -
Make the Chocolate Ganache:
While the meringues are baking, prepare the ganache filling. Chop the dark chocolate into small pieces and place it in a heatproof bowl. Fill a saucepan with water and bring it to a simmer. Place the bowl with chocolate over the saucepan (creating a double boiler effect) and stir gently with a whisk until the chocolate is completely melted and smooth.In a separate small saucepan, heat the cream until it’s almost boiling. Once it reaches this temperature, pour it directly into the melted chocolate. Stir the mixture until smooth and glossy. Allow the ganache to cool to room temperature. Once cooled, place it in the refrigerator for about 10-15 minutes to firm up slightly, making it easier to whip.
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Whip the Ganache:
Once the ganache has cooled slightly, use an electric mixer to whip it until it becomes thick and fluffy. This will result in a creamy, light filling for the Baci di Alassio. -
Assemble the Baci di Alassio:
Take one of the baked meringue cookies and pipe a generous amount of the whipped chocolate ganache onto the flat side. Gently press another meringue on top to create a sandwich. Continue with the rest of the cookies and filling until you have assembled all the Baci di Alassio. -
Serve:
Your Baci di Alassio are now ready to serve! These treats are perfect for sharing with loved ones over a cup of coffee or tea. They are sure to be a hit at any gathering or festive occasion. Store them in an airtight container at room temperature for up to a few days, although they are so delicious, they may not last that long!
Pro Tips:
- Use high-quality chocolate: Since the chocolate ganache is the star filling of these cookies, the quality of your chocolate matters. Choose a rich, dark chocolate that melts well for the best flavor and texture.
- Don’t skip the cooling time for the ganache: This step is key to achieving the right consistency for the ganache. You want it to firm up enough to pipe but still remain smooth and creamy.
- Perfect the meringues: Be sure not to overbeat the egg whites, as they can become dry and fragile. Aim for firm, glossy peaks that hold their shape when lifted.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Fat | 22g |
| Saturated Fat | 3g |
| Carbohydrates | 34g |
| Sugars | 30g |
| Fiber | 2g |
| Sodium | 10mg |
Baci di Alassio are not only an impressive dessert but also a delightful treat for any sweet tooth. The combination of crunchy hazelnut meringue and silky chocolate ganache makes them a memorable experience that’s sure to leave an impression. Whether you’re celebrating a special occasion or simply treating yourself to something special, these hazelnut kisses are an indulgence you won’t want to miss!
