Metric:
500gr Hazelnuts
250gr Sugar
3 Egg Whites
40gr Cocoa Powder
30gr Honey
Pinch of Salt
For the Ganache:
150gr Plain Chocolate
100gr Double Cream
TRADITIONAL ITALIAN RECIPE: Baci di Alassio ( literally: Kisses from Alassio ) owe their name to the Ligurian city to which they are inseparable: they were invented in Alassio City, and here they are generated.
Baci di Alassio, a sweet pastry with a chocolate heart, simply prepared, relaxed and mellow, more recent, delicate flavor.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Makes: 15 Kisses |
Ingredients:
| Conversions |
Directions:
01 - Toast the Hazelnuts in the oven at 180C / 350F for 5 minutes.
02 - Let the Hazelnuts cool, then place them in a mixer, add the Cocoa Powder and the Sugar and mix everything till you have a sort of Hazelnuts Flour.
03 - Whip the Egg Whites, adding a pinch of Salt.
04 - Little by little, combine the Hazelnuts Flour with the Egg Whites. Once everything is well blended, add the honey and mix.
02 Reviews
05 - Spoon everything into a piping bag fitted with a 1cm / 0.4in star nozzle and pipe 30 small rounds of mixture on the tray.
06 - Bake all 30 Kisses at 200C / 390F for about 12 minutes.
07 - Meanshile, while you are waiting for the Kisses, using a small pan, melt on low heat the Chocolate and Double Cream.
08 - Remove the Kisses from the oven and let them cool completely.
09 - Once the Chocolate in the small pan has melted, set aside for 10 minutes. Then, whipe everything for other 10 minutes.
10 - Place the Ganache in a piping bag and squeeze a little bit in between 2 Kisses.
11 - Place in the fridge for 45 minutes before serving them.
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