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Chocolate Ginger Kisses
- 140g hazelnuts (or almonds), toasted and skinned
- 140g (1 cup) rice flour (or cake flour)
- 1 tsp ground ginger
- 100g butter, softened
- 100g sugar
- Pinch of salt
- 100g good-quality dark chocolate, chopped and melted
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Preheat the oven to 160C. Grease and line two baking sheets.
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Place the nuts in a food process and process until the consistency of coarse breadcrumbs.
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Add the flour, spice, butter, sugar and salt and pulse until the mixture comes together to form a soft dough.
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Divide the dough into three pieces and roll each into 2cm thick logs then refrigerate until firm.
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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.
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Bake for 10 – 15 minutes or until golden brown. Cool completely.
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Sandwich together with melted chocolate and allow to set.
