Raspberry and almond kisses

(2 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Raspberry and almond Christmas kisses
Raspberry and almond Christmas kisses
  • Serves: 15-20

  • Prep time:

  • Cooking time:

  • Total time:

    plus chilling and cooling
  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe Raspberry and almond kisses are bite-sized biscuits with sweet, jammy filling that make lovely edible gifts


For 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

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.


  1. 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.
  2. Heat oven to 170C/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
  3. 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.
  4. 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.

Your rating

Average rating

  • 4
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter