These Piedmontese biscuits are just as often made with ground hazelnuts but they are always sandwiched together with chocolate to resemble a lady’s pouting lips.
250g of ground almonds, 250g of caster sugar, 250g of butter, 250g of plain flour, the seeds of half a vanilla pod or some grated orange peel, 200g of black chocolate.
Beat the butter and sugar until creamy. Add the almonds and orange peel/vanilla seeds and beat again. Then add the flour and thoroughly mix it in by hand until the batter is smooth. Break off cherry-sized pieces of dough, roll them into neat balls, and lay them on a baking-tray lined with non-stick baking-paper. Bake them at gas mark 4/180C for 15 to 20 minutes or until they are golden-brown. Let them cool on a rack while you melt the chocolate. When they are completely cool, dip the flat side in melted chocolate and sandwich them together.