These little cookies are quite famous in Italy, but are traditionally made with butter. They only need 4 ingredients plus the chocolate, are easy to make but it takes some time to shape them, and the result is great cookies that are ideal to give to your friends.
The traditional shape is two cookies stuck together with chocolate (hence the name “ladies’ kisses”) but I really like them as a single cookie with chocolate decoration.
If you want them to look professional you have to use some tool to shape them, I normally use a teaspoon measure which has the right size and shape (it’s a set of tea and tablespoon measure that has a round scoop side). They will still be delicious if you shape them by hand.
These recipe makes 43 “double” cookies.
100 gr vegan butter (hard margarine), room temperature, cut in small cubes
150 gr almond flour
150 gr caster sugar
130 gr all-purpose flour
half a bar of good quality vegan chocolate
In a bowl, mix the flours with the sugar and add the margarine.
Prepare two trays by covering with non-stick paper or silicone mats.
Mix the butter in the flour with your fingers until it looks like sand and there are no lumps of margarine. When you press some of the mixture in your hands it should hold its shape, it means it’s ready.
Switch the oven on at 160 degrees (static).
Now shape the cookies: use a tool (press the mixture into the spoon, flatten the back and then tap to release) or shape into a small ball and press a little when putting on the tray.
Put as many as you can on the tray without them touching each other, as they will not expand.
Bake in the oven for 15 minutes and keep an eye on them as they could easily brown and get bitter. They will still be quite pale but with a hint of gold at the bottom.
Take the tray out of the oven and let it cool, do not attempt to move the cookies because the will disintegrate! they harden as they cool.
Bake one tray at a time to ensure the batches have the same colour.
When the cookies are completely cool, melt some chocolate and decorate as you like.
They keep well for a week in a closed lid container.