INGREDIENTS:
190 grams almond flour
2 tbsp gelatin
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
115 grams butter softened
120 grams almond butter
120 grams Sweetnz Premium Blend
2 large eggs room temperature
3-4 drops of Sweetnz Caramel Stevia Drops
2 tbsp gelatin
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
115 grams butter softened
120 grams almond butter
120 grams Sweetnz Premium Blend
2 large eggs room temperature
3-4 drops of Sweetnz Caramel Stevia Drops
METHOD:
Preheat the oven to 170C and line two baking sheets with parchment paper or silicone liners.
In a medium bowl, mix together the almond flour, gelatin, ginger, cinnamon, baking soda, and cloves.
In a large bowl, beat the butter, almond butter and sweetener and Sweetnz caramel drops until smooth and quite light and fluffy. Beat in the eggs, until well combined.
Add the almond flour mixture and continue to mix until the dough comes together.
Roll into 1/2 - 3/4 inch balls and place a few inches apart on the prepared baking sheet.
Flatten balls slightly with fingers, or with a fork for a slightly patterned top.
Bake for about 12 mins until just barely golden brown. They will still be very soft.
Remove and let cool completely on the pan.
In a large bowl, beat the butter, almond butter and sweetener and Sweetnz caramel drops until smooth and quite light and fluffy. Beat in the eggs, until well combined.
Add the almond flour mixture and continue to mix until the dough comes together.
Roll into 1/2 - 3/4 inch balls and place a few inches apart on the prepared baking sheet.
Flatten balls slightly with fingers, or with a fork for a slightly patterned top.
Bake for about 12 mins until just barely golden brown. They will still be very soft.
Remove and let cool completely on the pan.
FILLING INGREDIENTS:
100 g butter, softened
80 grams Sweetnz Icing (not) Sugar
4 drops Sweetnz Caramel stevia drops
1 tsp ground ginger
80 grams Sweetnz Icing (not) Sugar
4 drops Sweetnz Caramel stevia drops
1 tsp ground ginger
FILLING METHOD:
To prepare the filling beat the butter, icing (not) sugar, caramel drops and ginger together with electric beaters in a small bowl. If necessary, add a little bit of the boiling water until the filling reaches a nice creamy, spreadable consistency.
Before spreading the filling onto the Kisses, match them up into pairs of similar size. Put a teaspoon of filling on the bottom side of one Kiss and gently press the second kiss on the top to spread out the filling.
Dust with extra icing sugar if desired
Note: I just ground some almonds in my Bullet for the almond flour and it worked perfectly well.
Notes:
As these were originally going to be just ginger biscuits, there are a few things that I will probably do slightly differently next time as this was a first-time run and turned out good enough to post, but would adjust slightly next time.
Add a little more ginger to the biscuit mixture
Add a little more ginger to the buttercream
Make a little more buttercream as I like a thick filling.
Before spreading the filling onto the Kisses, match them up into pairs of similar size. Put a teaspoon of filling on the bottom side of one Kiss and gently press the second kiss on the top to spread out the filling.
Dust with extra icing sugar if desired
Note: I just ground some almonds in my Bullet for the almond flour and it worked perfectly well.
Notes:
As these were originally going to be just ginger biscuits, there are a few things that I will probably do slightly differently next time as this was a first-time run and turned out good enough to post, but would adjust slightly next time.
Add a little more ginger to the biscuit mixture
Add a little more ginger to the buttercream
Make a little more buttercream as I like a thick filling.
