Baci di Alassio



  • 3 egg whites;
  • 40 g cocoa;
  • 240 g sugar;
  • 500 g hazelnuts;
  • 30 g honey.


  • 100 g Mungilat liquid cream;
  • 130 g dark chocolate.


Toast the nuts at 180° C for about 10 minutes. Leave them to cool and then mix in a blender with sugar and cocoa. When you have a fine powder, put it in a bowl. Take another bowl and whisk the egg whites with a pinch of salt until you have soft peaks. Use a spatula to add the egg whites, little by little, to the hazelnut flour. Work from the bottom of the bowl and up. Also, add honey and fill a piping bag with the mixture, use a star tip. Pipe small flowers on a baking sheet with baking paper, don’t pipe them too close to each other. Bake at 180 °C for 15 minutes, let them cool before you loose them from the baking paper. While they cool, prepare the ganache. Chop the chocolate finely and melt it over a water bath then add chocolate and mix well. Take the pot off from the heat, pour it into another bowl, to make it cool faster, and leave it at room temperature for about 20 minutes. Put two biscuits together with the chocolate ganache in the middle.