Recipe: Raspberry and Almond Kisses
40g blanched almonds
200g caster sugar
175g ground almonds
250g plain flour
200g butter, at room temperature
75g white chocolate
4 tbsp freeze-dried raspberries, finely crushed
FOR THE FILLING
100g butter, at room temperature
200g icing sugar
75g seedless raspberry jam
1 Whizz the blanched almonds and sugar in a food processor until coarsely ground.
2 Add the ground almonds and flour and mix to combine. Add the butter and mix until you achieve a soft dough.
3 Remove the mixture from the food processor, place in a bowl covered with clingfilm and chill in for an hour.
4 Heat oven to 170C. Line two baking trays with parchment.
5 Roll the dough into about 30 small balls. Place on the baking trays about 5cm apart. If you need to cook these in batches, keep the uncooked balls in the fridge.
6 Cook for 20 to 25 minutes until golden and firm. Cool on baking trays for 5 minutes before transferring to a wire rack to cool completely
7 To make the filling, mix the butter and icing sugar until very pale for about 4 minutes, using a hand mixer. Add the jam and whisk again.
8 Spread the filling onto the bottoms of half the biscuits. Sandwich them with the remaining biscuits.
9 Melt the white chocolate in the microwave. Place in a food bag and snip off a small corner of the bag.
10 Drizzle the chocolate over the biscuits, sprinkle with crushed raspberries and allow to cool before serving.