Ingredients
- 170g Co-op unsalted butter, softened
- 225g Fairtrade granulated sugar
- 1 tsp vanilla extract
- 225g ground almonds
- 250g Co-op plain flour
- For the buttercream filling:
- 225g Fairtrade icing sugar, sifted, plus extra for dusting
- 100g Co-op unsalted butter, softened
- A squeeze of lemon juice, to taste
- 40g Co-op raspberries
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Beat the butter and sugar together in a large bowl with an electric whisk (or a stand mixer if you have one) for around 3 mins, then beat in the vanilla extract
- Add the almonds, sift over the flour and add a pinch of salt
- Mix with a round-bladed knife until the dough starts to come together – you may need to add 1-2 tsp cold water
- Turn the mixture onto a clean surface and bring together with your hands
- Divide into 40, then roll into small balls (about 20g each)
- Place onto 2 lined baking trays, gently squash each ball, then bake for around 15 mins, until risen and just beginning to turn golden
- Leave to cool on the baking tray for 10 mins before transferring to a wire rack to cool completely
- For the buttercream, beat together the icing sugar, butter and lemon juice until smooth, then fold through the raspberries to create a ripple effect
- Spread the filling on the flat side of half the kisses, sandwich together, then dust with icing sugar to serve