
Italian Chocolate Hazelnut Kisses
Chocolate Hazelnut Ginger Kisses or ‘Baci di Dama’
Makes 40
140g hazelnuts (or almonds), toasted and skinned
140g (1 cup) rice flour or corn starch
1 tsp ground ginger
100g butter, softened
100g sugar
pinch of salt
100g The Kate Tin Dark Baking Chocolate, chopped and melted
Preheat the oven to 160C. Grease and line two baking sheets. Place the nuts in a food process and process until the consistency of coarse breadcrumbs. Add the flour, spice, butter, sugar and salt and pulse until the mixture comes together to form a soft dough.Divide the dough into three pieces and roll each into 2cm thick logs then refrigerate until firm. Working with one piece of dough at a time, cut off small pieces of dough (about 5g each) then roll into little balls and place on the baking sheet. Bake for 10 – 15 minutes or until golden brown. Cool completely. Sandwich together with melted chocolate and allow to set.