Baci di Alassio
The Baci di Alassio are typical sweets of Alassio, the Ligurian town from which they take their name.
They look similar to Baci di Dama, but differ from the latter in both taste and consistency.
In fact, the biscuits that will come out after cooking are subsequently paired with a delicious whipped ganache with chocolate.
I baci di Alassio can be tasted a fortified wine:
Passito di Pantelleria DOC, Italy
CAGI Cantina Giubiasco Chardor Passito Bianco del Ticino DOC, Switzerland
L’etoile Banyuls Grand Cru AOC (Noir), France
Baci di Alassio
Kisses of Alassio
Ingredients
For the biscuits:
- 150 gr almonds
- 100 gr hazelnuts
- 375 gr powdered sugar
- 40 gr butter
- 20 gr honey
- 45 gr cocoa
- Vanilla
- 70 gr egg whites
For the chocolate ganache:
- 150 gr dark chocolate
- 100 gr cream
Instructions
- Knead the ingredients together.
- On a lined baking tray, form balls (or use a pastry bag with a thick tip) and rest for 5-6 hours in the fridge or in a cool and dry place.
- Then bake at 200 ° C for 3 minutes.
- To prepare the ganache that we will use to fill the Baci, bring the cream to a boil in a saucepan and pour into a container containing the chopped dark chocolate in order to melt it.
- When the chocolate is melted, whip the mixture in a planetary mixer or with an electric whisk.
- Put the whipped ganache in a pastry bag and add the Baci.
- Store in the fridge.