Baci di Alassio Recipe – Italian Chocolate Hazelnut Cookies

Baci di Alassio are classic Italian chocolate hazelnut cookies made with ground hazelnuts, cocoa, egg whites, and sugar. They are flourless chocolate hazelnut cookies with a soft, chewy bite and a rustic texture.

These chocolate hazelnut sandwich cookies are piped, baked briefly, and filled with silky smooth chocolate ganache. They are simple to prepare, comfortable to serve, and ideal for holidays, gifts, or an Italian-style dessert table.

What Is Baci di Alassio?

Baci di Alassio are an Italian cookie specialty from Alassio, a Ligurian town in northern Italy. The name “baci” means kisses in Italian, referring to the two cookies sandwiched together with chocolate ganache.

These Ligurian cookies were invented around 1910 and became a local specialty sold in Italian bakeries. Tourists visiting from abroad often buy them as a gastronomic souvenir.

This version is classic: flourless chocolate hazelnut “kisses” made with ground hazelnuts, cocoa powder, and whipped egg whites, piped into star shapes and filled with dark chocolate ganache.

Necessary Equipment

You will need a few basic baking tools to make these cookies correctly.

• Rimmed sheet pan
• Parchment lined baking sheet
• Food processor
• Piping bag
• Open star tip or French star tip
• Heatproof bowl

The piping bag with a star tip matters because it shapes the cookies evenly and helps control spreading during baking.

Key Ingredients & Substitutions

These ingredients define the texture and flavor of authentic baci cookies.

Hazelnuts

Hazelnuts are the base of these flourless cookies and provide structure, fat, and flavor. Use whole raw hazelnuts, then roast hazelnuts lightly to deepen flavor. Rub off loose skins before grinding. Grind to a finely ground mixture, similar to hazelnut meal or hazelnut flour, but not oily. Almonds are not an acceptable substitution for authentic baci di Alassio.

Cocoa Powder

Cocoa powder gives the cookies their dark color and chocolate taste. Dutch process cocoa powder gives a smoother, less acidic result, while natural cocoa powder gives a sharper chocolate note. Either works, but do not use sweetened cocoa mixes. Chocolate drink powder is not acceptable.

Egg Whites

Egg whites bind the hazelnut mixture and give lift when whipped. Use room temperature egg whites so they whip evenly to soft peaks and then stiff peaks. Avoid carton egg whites, as they do not whip reliably. Raw egg whites are traditional in this recipe; follow food safety guidance and use fresh eggs.

Granulated Sugar

Granulated sugar sweetens and stabilizes the egg whites. It also helps create a light crust and a slightly caramelized bottom during baking. Do not reduce the sugar, as it affects structure. Powdered sugar is not suitable here.

Honey

Honey adds moisture and a gentle sweetness that keeps the cookies chewy. Use mild honey so it does not overpower the hazelnuts. Maple syrup or agave syrup will change the texture and are not recommended.

Dark Chocolate

Dark chocolate forms the base of the chocolate ganache sandwich cookies. Choose chocolate with 60–70% cocoa for balance. Chocolate chips can be used, but chopped bar chocolate melts more smoothly. Milk chocolate is too sweet for this recipe.

Heavy Cream

Heavy cream combines with chocolate to make a velvety ganache. Use full-fat cream for a silky smooth ganache that sets properly. Low-fat cream will make the filling loose and unstable.

How to Make Baci di Alassio

This method uses classic Italian technique with clear texture and timing guidance. Work calmly and pay attention to consistency.

Step 1: Prepare the Hazelnuts

Roast hazelnuts at 170°C for 10–12 minutes until fragrant but not dark. Cool slightly, rub off excess skins, then grind in a food processor with cocoa powder and salt. Stop when finely ground but still dry; if it clumps, it is over-processed.

Step 2: Whip the Egg Whites

Place room temperature egg whites in a clean bowl. Whip on medium speed to soft peaks, then gradually add granulated sugar. Increase speed and whip to stiff peaks that hold their shape but still look glossy. If the whites look dry, they are overwhipped.

Step 3: Fold the Batter

Add honey to the whipped egg whites, then gently fold in the hazelnut mixture in two additions. Use a spatula and fold carefully to keep air in the batter. The final batter should be thick, pipeable, and hold ridges.

Step 4: Pipe the Cookies

Transfer the batter to a piping bag fitted with a star tip. Pipe small rounds, about 3–4 cm wide, onto a parchment lined baking sheet. Leave space between cookies, as they spread slightly.

Step 5: Bake

Bake at 170°C for 9–10 minutes. The tops should be set, the bottoms lightly caramelized, and the centers still soft. If they spread too much, the batter was too warm or too loose.

Step 6: Cool Completely

Remove the sheet pan and let the cookies cool fully on the parchment. Do not move them while hot, as they are fragile. They will firm up as they cool.

Step 7: Make the Ganache

Heat heavy cream until just steaming, not boiling. Pour over chopped dark chocolate and let sit for one minute. Stir gently until smooth. Cool ganache until pipeable, thick but still spreadable.

Step 8: Sandwich Together

Pair cookies of similar size. Pipe or spoon ganache onto the flat side of one cookie, then sandwich with another. Press gently so the filling reaches the edges.

Step 9: Cure Overnight

Place the assembled cookies in an airtight container and let them cure overnight in the refrigerator. This resting step softens the cookies and balances texture.

Tips for the Best Baci di Alassio

• Grind hazelnuts finely but stop before they release oil.
• Always use room temperature egg whites for stable whipping.
• If the dough is too thick to pipe, rest it for 5 minutes.
• If cookies turn out flat, the egg whites were underwhipped.
• Bake one test tray to check spreading and timing.
• Cool ganache until pipeable to avoid messy sandwiches.
• Let cookies rest overnight for best chewy texture.

Serving Suggestions

Serve these Italian chocolate hazelnut cookies slightly cool or at room temperature. One to two cookies per person is a comfortable portion because they are rich.

They pair well with espresso, cappuccino, or plain black coffee. For dessert tables, place them alongside other Italian sandwich cookies or cookies similar to French macarons for visual contrast.

Traditional pairings include fresh berries, unsweetened whipped cream, or a small glass of dessert wine. These cookies are also suitable for gift boxes and holiday trays.

Make-Ahead and Storage

These cookies are well suited for advance preparation.

• Refrigerate: up to 7 days
• Freeze: up to 3 months
  Defrost frozen cookies in the refrigerator overnight and bring to room temperature before serving.

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