Why You’ll Love Baci di Alassio Chocolate Hazelnut Cookies Recipe
These cookies are rich, elegant, and surprisingly simple to prepare. Because they’re made without flour, they have a naturally chewy texture with lightly crisp edges and an intense nutty flavor. The combination of toasted hazelnuts and deep cocoa creates a balanced sweetness, while the creamy ganache adds a luxurious finish. They’re perfect for special occasions, holiday trays, or serving alongside coffee or espresso.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Hazelnuts, roasted and finely ground
Granulated sugar
Unsweetened cocoa powder
Egg whites
Honey
Dark chocolate
Heavy cream
Directions
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Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
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If not already roasted, toast the hazelnuts until fragrant. Let them cool completely, then grind them finely in a food processor with part of the sugar and cocoa powder. Be careful not to overprocess into a paste.
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In a clean mixing bowl, whip the egg whites until stiff peaks form. Gently fold in the honey.
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Gradually fold the hazelnut mixture into the whipped egg whites, mixing carefully to maintain as much air as possible. The batter should be thick but pipeable.
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Transfer the mixture to a piping bag fitted with a round tip. Pipe small rounds (about 1 inch wide) onto the prepared baking sheets, spacing them slightly apart.
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Bake for about 12–15 minutes, or until the tops are set and the edges are lightly firm. Let the cookies cool completely on the baking sheet before removing.
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To prepare the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over finely chopped dark chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool until thick enough to pipe or spread.
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Spread or pipe a small amount of ganache onto the flat side of one cookie and gently sandwich it with another. Repeat with the remaining cookies. Allow the ganache to set before serving.
Servings and timing
Servings: About 18–22 sandwich cookies
Prep time: 25 minutes
Cook time: 12–15 minutes
Cooling and assembly time: 30 minutes
Total time: Approximately 1 hour 10 minutes
Variations
You can experiment with different flavor accents to personalize these cookies. Add a small amount of orange zest for a citrus note that pairs beautifully with chocolate. A pinch of cinnamon can enhance the warmth of the hazelnuts. For a sweeter filling, substitute part of the dark chocolate with milk chocolate. You can also drizzle the finished cookies with melted chocolate for an elegant presentation.
Storage/Reheating
Store the assembled cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store them in the refrigerator for up to 1 week and bring them to room temperature before serving for the best texture and flavor.
For longer storage, freeze the cookies in a sealed container for up to 2 months. Thaw in the refrigerator overnight and allow them to come to room temperature before serving. Reheating is not recommended, as it may affect the texture of the ganache.
FAQs
What makes Baci di Alassio different from other chocolate cookies?
They are flourless and rely on ground hazelnuts for structure, giving them a distinctive chewy texture and intense nutty flavor.
Are these cookies gluten-free?
Yes, since they contain no wheat flour, they are naturally gluten-free.
Can I use hazelnut flour instead of whole hazelnuts?
Yes, as long as it is finely ground and fresh. Freshly toasted and ground hazelnuts, however, provide the best flavor.
Why did my batter turn oily?
Hazelnuts release oil when overprocessed. Pulse carefully and stop once the mixture is finely ground.
How do I know when the cookies are done baking?
The tops should look set and slightly firm to the touch, while the bottoms should be lightly golden.
Can I make the cookies ahead of time?
Yes, you can bake the cookies a day in advance and assemble them with ganache the next day.
What type of chocolate works best for the ganache?
Dark chocolate with about 60–70% cocoa content provides a balanced, rich flavor.
Can I pipe the cookies without a piping bag?
You can use a small spoon or cookie scoop if needed, though piping helps achieve a uniform shape.
Why are my cookies too flat?
Overmixing the batter or underwhipping the egg whites can cause the cookies to spread more than desired.
Can I freeze unfilled cookies?
Yes, you can freeze the baked, unfilled cookies and assemble them later once thawed.
Conclusion
Baci di Alassio are a refined yet approachable Italian treat that highlight the timeless pairing of chocolate and hazelnuts. With their tender texture and creamy ganache filling, these elegant sandwich cookies bring a touch of tradition and indulgence to any dessert table. Once you try them, they’re sure to become a favorite for celebrations and everyday moments alike.
