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Recipe
Baci di Alassio - Italian Hazelnut Kisses
Decadent Hazelnut Kisses: A Taste of Italy's Sweet Delight
4.4 out of 5
Indulge in the heavenly flavors of Baci di Alassio, a traditional Italian dessert that hails from the picturesque town of Alassio. These delicate hazelnut kisses are a delightful combination of buttery shortbread cookies and luscious chocolate ganache, making them a true treat for the senses.
Metadata
Preparation time
30 minutes
Cooking time
10-12 minutes
Total time
1 hour
Yields
Makes approximately 24 Baci di Alassio
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free (if hazelnuts are substituted), Kosher, Halal, Egg-free (if egg is substituted)
Allergens
Hazelnuts, Dairy (butter, cream)
Not suitable for
Vegan, Gluten-free, Dairy-free, Paleo, Low-carb
Ingredients
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200g (1 2/3 cups) all-purpose flour 200g (1 2/3 cups) all-purpose flour
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100g (1 cup) ground hazelnuts 100g (1 cup) ground hazelnuts
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150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
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100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
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1 egg 1 egg
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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150g (5.3 oz) dark chocolate, finely chopped 150g (5.3 oz) dark chocolate, finely chopped
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150ml (2/3 cup) heavy cream 150ml (2/3 cup) heavy cream
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Powdered sugar, for dusting Powdered sugar, for dusting
Nutrition
- Calories: 180 kcal / 753 kJ
- Fat: 12g (6g saturated)
- Carbohydrates: 16g (6g sugars)
- Protein: 3g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.In a bowl, combine the flour and ground hazelnuts.
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2.In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3.Beat in the egg and vanilla extract until well combined.
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4.Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
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5.Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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6.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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7.Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
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8.Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
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9.Bake for 10-12 minutes, or until the edges are lightly golden.
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10.Allow the cookies to cool completely on a wire rack.
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11.In a heatproof bowl, place the chopped dark chocolate.
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12.In a small saucepan, heat the heavy cream until it just begins to simmer.
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13.Pour the hot cream over the chopped chocolate and let it sit for a minute.
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14.Stir the mixture until the chocolate is completely melted and smooth.
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15.Allow the ganache to cool and thicken slightly.
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16.Spread a teaspoon of ganache onto the bottom side of one cookie and sandwich it with another cookie.
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17.Repeat with the remaining cookies.
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18.Dust the Baci di Alassio with powdered sugar before serving.
Treat your ingredients with care...
- Hazelnuts — To enhance the flavor, toast the hazelnuts in a dry skillet over medium heat until fragrant, then finely grind them in a food processor.
Tips & Tricks
- For a twist, add a pinch of cinnamon or a splash of hazelnut liqueur to the ganache.
- If you prefer a sweeter filling, use milk chocolate instead of dark chocolate.
- To achieve perfectly shaped cookies, refrigerate the dough for at least 30 minutes before rolling it out.
- Dust the cookie cutter with flour to prevent sticking when cutting out the cookies.
- Store the Baci di Alassio in an airtight container at room temperature for up to 5 days.
Serving advice
Serve Baci di Alassio as a delightful dessert alongside a cup of freshly brewed espresso or a glass of sweet dessert wine. They also make a charming addition to a cookie platter or a thoughtful homemade gift.
Presentation advice
Arrange the Baci di Alassio on a decorative serving platter, dusted with an extra sprinkle of powdered sugar. Consider adding a few whole hazelnuts or chocolate shavings as garnish for an elegant touch.
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