These gorgeous kisses uses the same components as your Gingerbread Sandwich Cookies, only that it is dipped in white couverture chocolate resembling Christmas-inspired kisses (or even trees!).
- Replace the almond powder in the Gingerbread Sandwich Cookies recipe with pistachio, omitting all the spices except cinnamon powder and replacing the brown sugar with caster sugar.
- Bake as directed.
- Using a round cutter of about 3.0 cm in diameter, cut into rounds.
- When completely cool, coat the underside of the cookie with tempered white chocolate.
- Pipe your preferred jam in the center of the cookie's surface like mini kisses (forming a small mound) leaving ample space around the sides for your chestnut cream. Alternatively, if you want to be more precise and professional, you may prepare a paté a fruit in a shape appropriate for this application (I recommend cutting the pieces into cubes or using spherical molds). Here is an easy-to-prepare recipe from ChefSteps.
- Using a round decorator's tip, pipe the chestnut cream starting from the base slowly working your way up in a circular motion forming the popular "kisses" shape. You may also pipe it out in a single shot using a bigger round tip for a smoother finish. Do what your heart tells you!
- Place the pieces on a tray and set aside in a cool and dry place for at least 24 hours or until the chestnut cream has fully set.
- Dip the pieces in tempered white couverture chocolate.
- Garnish as desired. In my case, I used dried edible flower pieces.