Dolci sospiri

The Dolci Sospiri are soft and delicate cookies typical of Italian pastry, especially from the Liguria region. These treats are also known as “Baci di Alassio” or “Baci di Dama” because of their tender consistency that “melts” in the mouth. Here is the recipe:

Ingredients

• 150 g of toasted hazelnuts
• 150 g of granulated sugar
• 2 egg whites
• Powdered sugar (for dusting)
• 1 pinch of salt

Preparation

1. Preheat the oven to 180 °C and line a baking tray with parchment paper.
2. Finely grind the toasted hazelnuts in a blender together with the granulated sugar until a fine flour is obtained.
3. Whip the egg whites with a pinch of salt until stiff.
4. Gently fold the hazelnut and sugar flour into the whipped egg whites, working the mixture with a spatula with bottom-up movements to not deflate it.
5. Transfer the mixture into a piping bag with a smooth nozzle and form small mounds (sighs) on the baking tray, spacing them out as they may spread during baking.
6. Bake in the oven for about 10-15 minutes or until the sighs are slightly golden, paying attention not to let them darken too much.
7. Remove the Dolci Sospiri from the oven and let them cool completely before dusting with powdered sugar.

The Dolci Sospiri are perfect when accompanied by a glass of Moscato d’Asti or another sweet wine that enhances their delicacy.

Curiosity

The Dolci Sospiri, also known as “kisses,” are tied to stories of love and seduction. It seems that their name comes from the fact that, being so soft and delicate, they recall the sweetness of an affectionate whisper or a kiss between lovers.