Baci di Alassio are elegant Italian chocolate hazelnut sandwich cookies with a crisp shell, a soft center, and a smooth chocolate filling. Originating from the Ligurian coast, these cookies have a deep roasted hazelnut flavor that pairs beautifully with cocoa and dark chocolate, creating a dessert that feels both rustic and refined.
Why You’ll Love This Recipe
These cookies are full of rich hazelnut and chocolate flavor without needing flour, which gives them a uniquely delicate texture. The outside turns lightly crisp while the inside stays tender and chewy. They also look beautiful on a dessert tray, making them perfect for holidays, special gatherings, or a homemade gift. Even better, the ingredient list is simple, and the filling brings everything together with a creamy finish that makes each bite feel extra special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
250 g roasted hazelnuts
150 g granulated sugar
90 g egg whites, from about 3 medium eggs
40 g unsweetened cocoa powder
25 g honey
1 pinch fine salt
For the filling:
130 g dark chocolate, finely chopped
100 ml heavy cream
Directions
Preheat your oven to 170°C and line a baking sheet with parchment paper.
Place the roasted hazelnuts in a food processor and pulse until very finely ground. Add the cocoa powder and salt, then pulse again just until evenly combined. Be careful not to overprocess, or the nuts may release too much oil.
In a clean mixing bowl, beat the egg whites until they reach soft peaks. Gradually add the sugar while continuing to beat, then whisk until the mixture becomes glossy and holds stiff peaks. Fold in the honey gently.
Add the hazelnut and cocoa mixture in two additions, folding carefully with a spatula until you have a thick, pipeable batter.
Transfer the batter to a piping bag fitted with a star tip. Pipe small rounds, about 3 to 4 cm wide, onto the prepared baking sheet, leaving a little space between each one.
Bake for 10 to 12 minutes, or until the tops are set and the bottoms are lightly colored. Let the cookies cool completely on the tray before moving them, since they are delicate while warm.
To make the filling, heat the cream in a small saucepan until just steaming. Pour it over the chopped dark chocolate and let it sit for 1 minute. Stir until smooth and glossy. Allow the ganache to cool until thick enough to pipe or spread.
Match the cookies in pairs of similar size. Pipe or spoon a small amount of ganache onto the flat side of one cookie, then sandwich with another. Let the filled cookies rest until the chocolate sets.
Servings and timing
This recipe makes about 18 to 20 sandwich cookies, depending on the size you pipe.
Prep time: 25 minutes
Bake time: 10 to 12 minutes
Cooling and filling time: 30 minutes
Total time: about 1 hour 5 minutes
Variations
For a deeper flavor, use 70% dark chocolate in the filling. You can also add a small splash of vanilla extract to the ganache for a softer aroma. A pinch of espresso powder in the cookie batter can intensify the chocolate flavor without making the cookies taste like coffee. For a slightly different finish, drizzle the assembled cookies with a little melted dark chocolate and let it harden before serving.
Storage/Reheating
Store Baci di Alassio in an airtight container at room temperature for up to 3 days if your kitchen is cool. For longer storage, keep them in the refrigerator for up to 1 week. Let them sit at room temperature for 15 to 20 minutes before serving so the filling softens slightly and the texture is at its best.
These cookies do not need reheating, but if the ganache becomes too firm from refrigeration, simply allow the cookies to rest at room temperature before eating. You can also freeze them in a well-sealed container for up to 1 month. Thaw in the refrigerator, then bring to room temperature before serving.
FAQs
What do Baci di Alassio taste like?
They taste rich and nutty with a pronounced hazelnut flavor, balanced by cocoa and smooth dark chocolate filling.
Are these cookies similar to macarons?
They have a slightly similar look, but the texture and method are different. Baci di Alassio are more rustic and deeply hazelnut-forward.
Can I use hazelnut flour instead of whole hazelnuts?
Yes, as long as it is fresh and finely ground. It can make the recipe a little easier and more consistent.
Do I need to peel the hazelnuts?
It helps create a smoother, more refined flavor and texture, but a little skin left on is perfectly fine.
Why did my batter become too loose?
This usually happens if the egg whites are overmixed during folding or if the hazelnuts were processed until oily.
Can I make the cookies in advance?
Yes, they are a great make-ahead dessert because the flavor develops nicely after the filling sets.
What type of chocolate works best for the filling?
Dark chocolate is the classic choice because it balances the sweetness of the cookies.
Can I make them without a piping bag?
Yes. A piping bag gives the neatest shape, but a spoon can work if you keep the portions small and even.
How do I know when the cookies are done baking?
The tops should look set, and the bottoms should be lightly colored while the centers still remain tender.
Can I make them larger?
Yes, but they may need a little more baking time, and the final yield will be smaller.
Conclusion
Baci di Alassio are a beautiful example of how a few simple ingredients can create a truly memorable dessert. With roasted hazelnuts, cocoa, and a silky chocolate filling, these cookies deliver classic Italian flavor in every bite. Whether you serve them with coffee, share them at a celebration, or keep a batch for a special homemade treat, they bring elegance and comfort at the same time.
