Baci di Alassio: the recipe for Ligurian sweets with hazelnut flour and cocoa

Step 1

Mix the hazelnut flour with granulated sugar, bitter cocoa powder and a pinch of salt in a bowl.1.

step 2

Separately, beat the egg whites in a bowl until stiff peaks form2.

step 3

Work the beaten egg whites into the powder3.

Step 4

Add the honey4 and mix thoroughly until you get a smooth and homogeneous mixture, then fill it into a piping bag fitted with a star nozzle.

Step 5

Line a lightly oiled baking tray with a sheet of baking paper and form bunches of about 2 cm in diameter from the cocoa-hazelnut mixture.5. Then place in the oven preheated to 180 °C and let it cook for about 10 minutes. After this time, take the cakes out of the oven and let them cool on a wire rack.

Step 6

Prepare the ganache. Chop the dark chocolate with a knife and collect it in a bowl with the boiling cream6, then mix gently with a spatula until it is completely dissolved.

Step 7

Add the cold butter in pieces7and work it in with a spatula.

Step 8

Once you have a thick and glossy cream8, cover with cling film and let it cool to room temperature.

Step 9

Once the cream is ready, place it in a piping bag with a smooth nozzle and fill half of the cookies with a dollop of ganache9.

Step 10

Cover with the remaining cookies10and continue until the ingredients are used up.

Step 11

Arrange the Alassio Kisses on a serving plate11, bring to the table and serve.

storage
Baci di Alassio can be kept at room temperature, well sealed in a tin, for a maximum of 2-3 days .