Almond & White Chocolate Kisses

prep 25 mins, plus cooling cook 15 mins
  • 100 g (3½ oz) unsalted butter, softened, plus extra for greasing
  • 100 g (3½ oz) blanched almonds
  • 100 g (3½ oz) golden caster sugar
  • 50 g (2 oz) plain flour, plus extra for dusting
  • 50 g (2 oz) self-raising flour
  • 100 g (3½ oz) white chocolate, chopped
  • 25 g (1 oz) unsalted butter

Grease 2 baking sheets.

Put the almonds in a food processor and blend until finely ground. Add the butter and sugar, sift in the flours and blend until the mixture starts to come together.

Turn out onto a lightly floured surface and pat into a smooth dough. Roll small balls of the dough, about the size of a cherry and space on the baking sheets.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 15 minutes until risen, cracked and pale golden. Transfer to a wire rack to cool.

Make the chocolate filling by melting the chocolate and butter in a saucepan. Use to sandwich the macaroons together in pairs.

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