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Italian · Baking
Baci di Alassio
A refined Italian hazelnut cookie with a delicate chocolate ganache—perfect with tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Toast the hazelnuts for 10 minutes at 180°C, cool them down, then grind with 50g sugar.
2
Mix in the cocoa.
3
Whip the egg whites with 110g sugar until you get a glossy meringue.
4
Fold the meringue together with the hazelnut mixture and honey.
5
Pipe 2.5–3cm dollops onto a tray, let them dry a bit, then bake for 10–12 minutes at 170°C.
6
Heat the cream, pour it over the chocolate, let it cool, then whip until fluffy.
7
Sandwich the cookies together and let them sit for a few hours.
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