March 27, 2017


  • 75 gm roasted peeled hazelnuts
  • 75 gm hazelnut meal
  • 50 gm Dutch-process cocoa
  • 125 gm caster sugar
  • 100 gm eggwhite (from about 3 eggs)
  • 30 gm plain flour
  • 100 gm dark chocolate (60%-66% cocoa solids)


  1. Line a baking tray with baking paper.
  2. Process hazelnuts in a food processor to a fine powder and transfer to a bowl.
  3. Add hazelnut meal, cocoa, sugar and flour, and mix with your hands. Pour eggwhite into dry ingredients and use your hands to form a loose batter.
  4. Transfer to a piping bag fitted with a 1.5cm fluted nozzle and pipe 22 teardrop shapes of 3cm diameter and 4cm high onto the prepared tray, leaving about 4cm between each. Stand until set (1 hour).
  5.  Preheat oven to 150C. Bake baci until the outsides feel crisp but the centres are still soft (15-20 minutes).
  6. Cool on tray for 10 minutes, then transfer to a wire rack to cool completely.
  7.  Melt chocolate in a heatproof bowl over a saucepan of simmering water (4 minutes), dip baci bases into chocolate and stick pairs together, then refrigerate to set (10 minutes). Store in an airtight container in a cool place for up to a week.

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