Baci de Alassio con Sabor Costarricense

Ingredients

In this Costa Rican adaptation of Baci di Alassio, we incorporate the tropical flavors of coconut and pineapple to give the cookies a distinct Costa Rican twist. The original Italian recipe typically uses hazelnuts, chocolate, and almonds, but we replace the almonds with toasted hazelnuts to maintain the nutty essence. The addition of coconut adds a subtle sweetness and a hint of tropical flair, while the pineapple provides a tangy and refreshing burst of flavor. We alse have the original recipe for Baci di Alassio, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) toasted hazelnuts, finely chopped 1/2 cup (60g) toasted hazelnuts, finely chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons (30ml) pineapple juice 2 tablespoons (30ml) pineapple juice
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60g) shredded coconut, for coating 1/4 cup (60g) shredded coconut, for coating
• 1/4 cup (60g) pineapple jam, for filling 1/4 cup (60g) pineapple jam, for filling

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, chopped hazelnuts, sugar, cocoa powder, and salt.
3. 3.
   In a separate bowl, whisk together the coconut milk, pineapple juice, vegetable oil, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. 5.
   Take small portions of the dough and roll them into 1-inch balls. Flatten each ball slightly with your palm.
6. 6.
   Place the shredded coconut in a shallow dish and roll each cookie in the coconut, pressing gently to adhere.
7. 7.
   Arrange the cookies on the prepared baking sheet and make a small indentation in the center of each cookie using your thumb.
8. 8.
   Fill each indentation with a small amount of pineapple jam.
9. 9.
   Bake for 12-15 minutes, or until the cookies are set and slightly firm to the touch.
10. 10.
    Remove from the oven and let the cookies cool completely before serving.

Treat your ingredients with care...

• Hazelnuts — Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Allow them to cool before finely chopping.
• Pineapple jam — If you can't find pineapple jam, you can substitute it with another tropical fruit jam, such as mango or passion fruit.

Tips & Tricks

• For an extra tropical touch, sprinkle some lime zest over the cookies before serving.
• If you prefer a stronger coconut flavor, substitute coconut oil for vegetable oil in the recipe.
• These cookies can be stored in an airtight container at room temperature for up to 5 days.

Serving advice

Serve these Costa Rican-inspired Baci de Alassio as a delightful dessert after a traditional Costa Rican meal. They pair perfectly with a cup of freshly brewed Costa Rican coffee.

Presentation advice

Arrange the cookies on a platter and sprinkle some additional shredded coconut over them for an eye-catching presentation. Place a small slice of fresh pineapple next to the cookies for an extra touch of tropical charm.