Mocha Kisses

I'm never more aware of just how lucky I am to have a subscription to delicious. magazine, as when it arrives on my front veranda. I sit and devour every page, filled with awe, a grumbling tum and a growing appetite. So it's never more exciting, therefore, to spend an afternoon baking from the very pages themselves. These Mocha Kisses are a sweet winter treat, time for a cuppa.
1) Preheat the oven to 160C. Line 2 baking trays with baking paper.
2) Using an electric mixer, beat 250g unsalted butter (I used Nuttelex), 1 teaspoon vanilla bean paste, and 1/2 cup sifted icing sugar until thick and pale.
3) In two batches, fold in 1 1/2 cups plain sifted flour and 1/2 cup sifted cornflour until just combined.
4) Roll heaped teaspoons of mixture into balls and place on lined baking tray. Bake for 20 minutes or until golden. Remove from oven and set aside to cool.
5) On another lined baking tray, lay out an even layer of almond slices or walnuts (I used the almonds for this batch). Roast in the oven, checking them regularly, while the biscuits are baking.
6) Meanwhile, to make the cream, use your clean electric mixer to beat 1 teaspoon of strong black coffee, with 80g unsalted butter and 2/3 cup icing sugar until thick and pale.
7) Using a small food processor, grind the roasted almonds or walnuts and mix into the butter cream filling.
8) Spread the butter cream on the base of a biscuit and find another biscuit similar in size, sandwiching them together. The original recipe calls for a dusting of cocoa powder, but I've left these as the butter is rich enough.
Delicious.