Raspberry& almond christmas kisses

Perfect as a last-minute gift packed in a pretty box

MAKES 24 PREP 30 MINS Plus chilling

cook 25 MINS

✱ 40g blanched almonds ✱ 200g caster sugar ✱ 175g ground almonds ✱ 250g plain flour ✱ 200g butter, softened FOR THE FILLING ✱ 100g butter, softened ✱ 200g icing sugar ✱ 75g seedless raspberry jam FOR THE DECORATION ✱ 75g white chocolate, broken into pieces ✱ 4tbsp freeze-dried raspberries, finely crushed

in a processor, whizz the blanched almonds until coarsely ground, then whizz in the sugar, ground almonds and flour. add butter and whizz until the mixture just forms a soft dough. transfer dough to a bowl and chill for 30 mins.

Heat the oven to 170°c, gas 3. Line two baking trays with baking paper. roll the dough into 48 even-sized balls and put them on the baking trays about 5cm apart. bake for 20-25 mins until golden. Leave on the trays for 5 mins before transferring to a wire rack to cool.

3 For the filling, mix the butter and icing sugar together with an electric mixer until very pale and soft. add the jam and whisk again. Sandwich the biscuits together with the filling.

4 Put the white chocolate in a plastic food bag, tie securely and place in a bowl of hot water until melted. Snip off a small corner of the bag and drizzle the chocolate over the biscuits. Sprinkle with crushed freeze-dried raspberries and leave for a few minutes until the chocolate has set. Per kiss: 282 cals, 16g fat (7.5g saturated), 30g carbohydrates