Ingredients
roasted hazelnut flour
370 gr
powdered sugar
280 gr
Albums
160 gr
Honey
40 gr
Unsweetened cocoa powder
35 gr
sale
qb
for the dark chocolate ganache
55% dark chocolate
120 gr
Scene
120 ml
Cold butter
20 gr
You need it too
Extra virgin olive oil
qb
Baci Alassio are typical sweets from the Ligurian town of the same name, packaged with slight variations on the theme depending on the pastry chefs and families who keep the secret.
These are crumbly biscuits made with a dough of toasted hazelnut flour and bitter cocoa powder . Once baked in the oven and cooled, they are filled two by two with a sumptuous dark chocolate ganache: for a delicious and irresistible dessert, also suitable for those with gluten intolerance.
Not to be confused with the equally famous Piedmontese women’s kisses: this delicious pastry can be recreated at home in a few easy steps. To do this, simply mix the hazelnut flour with the bitter cocoa, the granulated sugar and a pinch of salt in a bowl, then add the honey and egg white to the dry ingredients, beating with an electric whisk until stiff and then mixing.
Using a piping bag with a star nozzle, form lots of circles with a diameter of around 2 cm on a baking tray lined with baking paper and place in the oven preheated to 180 °C for just 10 minutes.
To prepare the ganache, simply melt the chopped dark chocolate with the boiling cream in a bowl, then add the cold butter in cubes and then let the dense and shiny mixture obtained harden at room temperature for the necessary time: if you put it in the fridge in fact it would be difficult to work with and difficult to use.
Once ready, you can serve the cookies as a snack with a fruit infusion or enjoy them at the end of a dinner with guests along with a cup of espresso. If you prefer, you can prepare the hazelnut flour by blending the roasted dried fruit in a blender. Alternatively, you can replace it with almond or pistachio flour and then choose a white chocolate ganache for the filling.
The original recipe, still unknown to most people today, was created by Rinaldo Balzola , pastry chef of the House of Savoy and founder of the historic Alassio pastry shop, who in 1919 had the intuition to use the precious Piedmontese hazelnut to create two fragrant cocoa hemispheres joined together by a layer of chocolate cream.
Find out how to prepare Baci di Alassio by following the step-by-step instructions and advice. If you liked this recipe, also try the meringue kisses and hazelnut biscuits or try your hand at ugly but good biscuits.
How to prepare Alassio kisses
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