Chocolate-Hazelnut Smooches: Baci D'Alassio
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
57
Spice
40
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat an oven to 350 degrees F
3
Spread the hazelnuts in a single layer in a shallow pan and place them in the preheated oven, turning every now and again, until lightly toasted and the skins begin to blister, 15 to 18 minutes
4
Remove from the oven and let cool for 10 minutes
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Then, working in batches, rub them between the palms of your hands until the skins loosen and fall away
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(This will take some time and not every bit of skin will rub off
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) Chop the hazelnuts coarsely
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Using a nut mill, blender, or a food processor fitted with the metal blade, grind the hazelnuts to a fine powder
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(If the nuts do become oily, pass them through a sieve to break up any lumps
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) Place in a large mixing bowl and stir in the sugar
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Add the butter, cocoa, honey, and vanilla and mix thoroughly with a wooden spoon
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Add the egg whites, a little at a time, mixing well after each addition
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Add only enough of the whites for the dough to take on the consistency of a loose paste or spritz cookie dough
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Do not worry if all of the egg whites are not used
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Line 2 baking sheets with parchment paper or grease them with butter
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Spoon the hazelnut mixture into a pastry bag fitted with a No
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6 star tip
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Pipe out rosettes 1 inch in diameter onto the prepared sheets, spacing the rosettes about 1 1/2 inches apart
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You should have about 60 rosettes in all
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Let the rosettes sit, uncovered, at room temperature overnight
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Preheat an oven to 375 degrees F
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Bake the cookies in the preheated oven until firm to the touch but still moist inside, 8 to 10 minutes
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When they are done they will not brown and may even look undercooked, so you must test by touch
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Remove to wire racks to cool completely
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Meanwhile, melt the chocolate in the top pan of a double boiler placed over simmering water
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Remove from the heat and let cool to room temperature, stirring occasionally
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Gently turn half of the cookies top sides down on a flat surface and spread about 1/2 teaspoon chocolate on each of the upturned bottoms
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As each cookie is coated, press a plain cookie onto the chocolate, bottom side down, to form a "sandwich"
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Lay the cookies on their sides on a tray or flat plate and refrigerate for 15 minutes to set the chocolate
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Store in a covered container, at room temperature, for up to 1 week