This gluten free version is just as yummy as the non gluten free. They come out flatter and a little more crumbly but they are melt in the mouth delicious. Make them for the whole family and they will never know they are gluten free. 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 (I used Doves self raising 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.