A slightly ‘butched up’ version of the classic Italian baci di dama(lady’s kisses), for a little diversity in the biscuit tin.
Makes about 50-60 biscuits, so 25-30 when sandwiched together
For the biscuits
50g ground almonds
50g roasted ground hazelnuts
½ tsp instant espresso coffee powder
100g rice flour
75g caster sugar
75g unsalted butter, cubed
For the salted caramel
50g unsalted butter
120g caster sugar
50ml double cream
a generous pinch of sea salt
25g dark chocolate
- Put the ground nuts in a large mixing bowl with the espresso powder, rice flour and sugar.Rub in the butter as if making pastry. When the butter lumps have disappeared, knead the mix forcefully until you have a ball of dough.
- Quarter the dough and roll each piece into a smooth cylindrical sausage about 2cm in diameter. Re-roll if the dough crumbles.
- Place the rolls on a board and chill them for at least 2 hours or overnight.
- Preheat the oven to 170°C/150°C fan/gas 3-4 and line two baking sheets with baking parchment.
- Cut the dough rolls into 1cm slices, gently roll each piece into a ball and place on the lined baking sheets.
- Bake for 12-15 minutes until light golden brown. Leave to cool completely, then store in an airtight tin until you’re ready to fill them.
- To make the salted caramel filling, stir the butter and sugar with a wooden spoon in a small pan over a medium heat until it becomes a smooth, dark caramel. Add the cream and stir like crazy. Take off the heat, stir in the salt and leave to cool.
- To assemble, sandwich the biscuits with salted caramel and pipe melted chocolate moustaches on their upper lips.