• SpinneysFOOD Extra Fine Caster Sugar 240g
  • Blanched almonds 180g
  • Skinned hazelnuts 140g
  • SpinneysFOOD All-Purpose Flour 280g
  • SpinneysFOOD Salted Butter 340g
  • Large egg yolks 2
  • Coconut flour 25g
  • Vanilla extract 1 tbsp
  • Cocoa powder 15g
  • SpinneysFOOD Instant Coffee 1 tsp
  • Single cream 150ml
  • SpinneysFOOD Fine Grain White Sugar 70g
  • Dark chocolate chips 200g

Nutrition (Per serving)

  • Calories 399
  • Fat 27.3g
  • Saturates 11.3g
  • Protein 5.9g
  • Carbs 36.9g
  • Sugars 21.4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Romeo’s kisses and Juliet's sighs (I baci di Romeo e Giulietta)

Italian 60 Mins Prep · 25 Mins Cook

  1. In a food processor, combine the sugar, almonds, hazelnuts and flour. Pulse until the texture is sandy. Add 300g cold cubed butter and blend until combined. Add the egg yolks and pulse until combined. Remove half the mixture from the processor and set aside. Add the coconut flour and vanilla extract to the processor then pulse. This mixture will be for Juliet’s kisses. Remove the mixture and set aside.
  2. Return the reserved mixture to the food processor and add the cocoa powder and instant coffee. Blend until smooth. Remove the dough from the food processor. Cover both doughs with cling film and refrigerate for approx. 30 minutes.
  3. To make the filling, heat the cream and sugar in a saucepan over a medium heat until it’s almost boiling. Add the dark chocolate and 40g butter to the hot cream mixture. Using an immersion blender, blitz everything together until you have a smooth ganache. Set it aside.
  4. Preheat the oven to 160°C, gas mark 3. Line a baking sheet with parchment paper.
  5. Take both doughs out of the refrigerator. Shape them into small balls or curls using a piping bag. Place the shaped biscuits on the baking sheet and bake for 20-25 minutes, or until they are just set – they will still be soft. Remove the biscuits from the oven and allow them to cool completely.
  6. Once the biscuits are cool, pair each dark biscuit with one light biscuit. Spoon a little of the prepared ganache on to the centre of one biscuit from each pair. Gently press the two biscuits together, creating a ‘kiss’ with the ganache in the centre. Allow the ganache to solidify slightly.
  7. Store the biscuits in an airtight container for up to 2 weeks.