Baci di Alassio - Italian Hazelnut Kisses

Ingredients

• 200g (1 2/3 cups) all-purpose flour 200g (1 2/3 cups) all-purpose flour
• 100g (1 cup) ground hazelnuts 100g (1 cup) ground hazelnuts
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 egg 1 egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 150g (5.3 oz) dark chocolate, finely chopped 150g (5.3 oz) dark chocolate, finely chopped
• 150ml (2/3 cup) heavy cream 150ml (2/3 cup) heavy cream
• 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

1. 1.
   In a bowl, combine the flour and ground hazelnuts.
2. 2.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Beat in the egg and vanilla extract until well combined.
4. 4.
   Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
5. 5.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch.
8. 8.
   Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
9. 9.
   Bake for 10-12 minutes, or until the edges are lightly golden.
10. 10.
    Allow the cookies to cool completely on a wire rack.
11. 11.
    In a heatproof bowl, place the chopped dark chocolate.
12. 12.
    In a small saucepan, heat the heavy cream until it just begins to simmer.
13. 13.
    Pour the hot cream over the chopped chocolate and let it sit for a minute.
14. 14.
    Stir the mixture until the chocolate is completely melted and smooth.
15. 15.
    Allow the ganache to cool and thicken slightly.
16. 16.
    Spread a teaspoon of ganache onto the bottom side of one cookie and sandwich it with another cookie.
17. 17.
    Repeat with the remaining cookies.
18. 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.