-
1
To make the cookies: Preheat the oven to 325F.
-
2
Spread the almonds in a single layer on a baking sheet and toast them until they are light golden brown and fragrant, 14 to 16 minutes.
-
3
Remove the almonds from the oven and turn off the oven until you are ready to form the cookies.
-
4
Allow the almonds to cool completely, then grind them in a food processor with the 1 tablespoon sugar until they are finely chopped.
-
5
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.
-
6
Using an electric mixer fitted with the paddle attachment, beat together the butter and confectioners sugar on medium speed until creamy and light, about 2 minutes, then beat in the vanilla extract and rum and scrape down the sides of the bowl.
-
7
On low speed, beat in the dry ingredients, followed by the ground almonds.
-
8
Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill for about 1 hour, until it is firm enough to handle.
-
9
Preheat the oven to 325F.
-
10
Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
-
11
On a lightly floured surface, divide the dough into 3 pieces.
-
12
Work with 1 piece at a time, keeping the others wrapped and refrigerated.
-
13
Roll 1 portion of dough into a small log about 3/4 inch in diameter.
-
14
Cut each log into 1/2-inch lengths and roll each piece into a ball, then roll the balls in granulated sugar to coat them completely.
-
15
Place the cookies on the prepared baking sheets, spaced 1/2 inch apart.
-
16
Repeat with the remaining portions of dough.
-
17
Bake the cookies, rotating the sheets 180 degrees to ensure even browning, until they are puffed and cracking slightly on top, 12 to 15 minutes.
-
18
Allow the cookies to cool on the sheets for 1 or 2 minutes, then use a spatula to remove them gently to a wire rack to cool completely.
-
19
While the cookies are cooling, make the ganache filling: Place the chopped chocolate and butter in a medium bowl.
-
20
Heat the heavy cream in a saucepan until it comes to a boil and pour it over the chocolate and butter.
-
21
Allow the mixture to sit for a few moments, then whisk until smooth and glossy.
-
22
Whisk in the rum, if you like.
-
23
Allow the ganache to cool, whisking it occasionally, until it is firm enough to pipe.
-
24
To assemble the kisses: Pair up the cookies according to size.
-
25
Turn one cookie upside down and, using a pastry bag fitted with a plain or star tip, pipe a small amount of ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward.
-
26
Repeat until all the cookies have been used.
-
27
Allow the ganache to firm up, at room temperature or in the refrigerator if necessary, then transfer the kisses to a serving plate.
-
28
The cookies can be stored, layered between sheets of parchment paper, in an airtight container kept in a cool place for up to 3 days.
