The lady’s kisses with almonds and marjoram are the savory version of the classic lady’s kisses, hazelnut cookies that I adore. These are made with coconut butter, almond flour, and a hint of Marsala. There are no butter, no eggs, but they are very crumbly. But above all, the sweet taste of almonds perfectly matches the fresh marjoram, with which I enriched the cream cheese used to close the savory lady’s kisses. For those who do not like or cannot eat cheese, I recommend replacing it with chickpea hummus. This way, we will have a delicious and perfectly vegan cookie, which we can serve as an appetizer.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Healthy
- Energy 255.54 (Kcal)
- Carbohydrates 14.02 (g) of which sugars 0.90 (g)
- Proteins 5.45 (g)
- Fat 21.28 (g) of which saturated 9.98 (g)of which unsaturated 7.23 (g)
- Fibers 2.46 (g)
- Sodium 195.68 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need for lady’s kisses with almonds and marjoram
- 3/4 cup all-purpose flour
- 1 cup almond (ground into flour)
- 1 1/3 tbsp white wine
- 1/3 cup coconut butter
- 1/4 cup cream cheese
- 1 pinch salt
- 1 pinch pepper
- 1 3/4 tsp marjoram (fresh leaves, chopped)
How to prepare lady’s kisses with almonds and marjoram
This dough is really simple to prepare. Start with the almond flour, which we can obtain by grinding the almonds with a seed grinder. In fact, many food processors have this included: with a good motor, it will be a very simple operation. Mix the almond flour obtained with the flour, coconut butter, a sip of white wine or Marsala, a pinch of salt and pepper. Finally, knead by hand in a bowl or, more quickly, in the small mixer of the immersion blender. Mine is this one and I recommend it to everyone: it works great.
The dough will be ready in no time. Then form many small equal spheres, place them on a baking tray lined with parchment paper, and refrigerate for at least thirty minutes.Preheat the oven to 320°F, remove the lady’s kisses with almonds from the fridge and bake them for only 15 minutes. Then wait for them to cool down.
In the meantime, prepare the filling by simply mixing the cream cheese with the finely chopped fresh marjoram leaves. Finally, join the savory cookies two by two, sticking them together with a teaspoon of cheese and marjoram (or, if you prefer, hummus). Store in a cool place until serving.
The Queen’s Secrets
This recipe has a traditional version, with cow butter and 80 grams of grated Parmesan cheese in the dough. The kisses are delicious, tasting of Parmesan and almonds. My version is lighter: if you like the idea, try it with marjoram cheese, chickpea hummus, or even fava bean hummus.
Those who love small appetizers can read the pepper shortbread filled with pumpkin mayonnaise and the cannoli with gorgonzola and pomegranate.
Returning to the HOME, you will find a section dedicated to vegetarian cooking, with many other recipes: pasta with vegetables that I learned from the Sicilian side of my family and savory pies that I learned from the Ligurian side. Follow me also on Facebook and on Instagram. My pages are full of quick recipes and useful tips, and you will never find yourself without ideas for dinner again.
Note: this recipe contains affiliate links.
What is the name of Silvia Tavella’s other blog? And why does she write two?< /h3>
I write two blogs because they are completely different things and because one completes the other. This is a cookbook: I love recipes that remain my passion and are a source of inspiration for me.
Precisely because of them, I started writing short stories and dealing with food culture since our identity is closely linked to the territory where we were born and live and to the gestures of care that cooking brings to the table. In my new blog, you will find all this without annoying ads, it is always called La Regina del focolare and you can find it here:
https://www.lareginadelfocolare.it
