Oh so cute! These little Italian kisses can be made with hazelnuts or almonds. You can fill with plain melted chocolate or chocolate ganache (chocolate mixed with coconut cream). This is from Biscuit by Miranda Gore Browne (Ebury Publishing, 2012).

Makes about 25 sandwiched biscuits
75g ground almonds
50g whole almonds, toasted
125g caster sugar
125g butter, softened and chopped (or non-dairy spread)
125g flour (I used spelt)
1 tsp vanilla extract
pinch salt
200g dark chocolate

Preheat oven to 180C. Line 2 baking trays with baking paper.
Put ground and whole almonds and 2 tsp of the sugar in a food processor and blitz until fine. Add the rest of the ingredients and mix until smooth and a dough is formed.
Roll dough into little balls about the size of a cherry and place onto your baking sheets.You can press them down slightly.  Bake for around 15 min until golden brown. Leave to cool for a few minutes on the trays then transfer to a wire rack to cool completely.
Melt the chocolate and spread about a tsp onto a cookie and sandwich with another.