These delicious little cakes will disappear very quickly. My husband stated that he could become addicted to them! They are based on a recipe from Woman’s Weekly, but with the addition of coconut to provide additional flavour. Makes 12.
150g (5oz) ground almonds
40g (1.5 oz) desiccated coconut
20g (0.5 oz) flaked almonds – broken into small pieces (I used a pestle and mortar)
200g (7oz) caster sugar
200g (7oz) butter – softened
225g (8oz) plain flour
20g (1oz) cocoa powder
45g (1.5 oz) butter – softened
100g (3.5oz) icing sugar
Half teaspoon vanilla extract
60g (2oz) dark chocolate – melted
Line two baking trays with baking parchment
Mix together the ground almonds, flaked almonds, desiccated coconut, caster sugar, butter, flour and cocoa in a bowl until a soft dough is formed. Using your hands, form the mixture into a sausage shape and chill for one hour or until firm.
Heat the oven to 200 C or gas Mark 6.
Cut the sausage shape into 24 equal pieces (they will be approx. 36 grams each). Roll each piece into a ball and place on the baking tray. Allow 5cm (2in) between each one.
Bake in the oven until the crust has split and is crisp, but the middle is still a little soft. Leave on the trays for 5 minutes before transferring them to a cooling rack to cool completely.
Make the filling by beating the butter until it is soft and fluffy. Add the icing sugar a little at a time until it is all incorporated. Add the vanilla extract. Finally add the melted butter a little at a time, mixing well between each addition.
When the biscuits are cold, sandwich two together with the filling to make twelve kisses.