Raspberry and almond kisses
IngredientsFor the kisses:
- 40g blanched almonds
- 200g caster sugar
- 175g ground almonds
- 250g plain flour
- 200g butter, at room temperature
- 75g white chocolate
- 4tbsp freeze-dried raspberries, finely crushed (try healthysupplies.co.uk)
For the filling:
- 100g butter, at room temperature
- 200g icing sugar
- 75g seedless raspberry jam
Chopped nuts, chopped dried cranberries, or a two tone of dark and white chocolate make great alternative toppings.
- In a food processor, whizz blanched almonds and sugar until coarsely ground, add ground almonds and flour and whizz to combine. Whizz in the butter until a soft dough forms. Spoon into a bowl and chill for 1 hr.
- Heat oven to 170°C/Gas Mark 3. Roll the dough into small balls, each about the size of a 50p coin. Put on baking trays lined with baking paper, spacing 5cm apart (you may need to cook these in batches). Keep uncooked dough balls in the fridge. Cook for 20-25 mins until golden and firm. Cool on baking trays for 5 mins before transferring to a wire rack to cool completely
- To make the filling, using an electric hand whisk, mix the butter and icing sugar until very pale (about 4 mins), add jam and whisk again. Sandwich biscuits together and sit them on a thick towel or ice cube tray to keep them upright.
- Put chocolate in a food bag, tie securely, then put in a bowl of very warm water for a few minutes until melted. Snip off a small corner, then drizzle over the biscuits. Sprinkle with crushed raspberries and leave to cool. Store in an airtight container and use within a week.