100 g flour
60 g cocoa
80 g butter
100 g almonds 100 g Parmigiano Reggiano cheese spread
30 ml white wine
Knead the flour with the butter, cocoa, white wine and a pinch of salt with an automatic mixer with a dough hook. Knead until it forms a smooth, even dough.
Pull off small pieces of the dough and roll them into balls with your hands. Set them on a parchment-lined baking sheet, well separated. Bake in a preheated 180° oven for 20 minutes. Let the Lady’s Kisses cool. Mince the almonds and combine them with the Parmigiano Reggiano cheese spread. Put this mixture on the flat side of the biscuits and then cover them with a second biscuit. Refrigerate the Lady’s Kisses for about 2 hours before serving.