- 250g unsalted butter, at room temperature
- ¼ cup caster sugar
- 1½ tsp vanilla paste
- 1½ cups plain flour
- ¼ cup cocoa powder
- ¼ cup custard powder
- 1½ Tbsp instant coffee powder
- 125g white chocolate, melted and cooled
- ½ cup almond meal
1 Preheat oven to 180°C. Combine butter, sugar and vanilla in the bowl of an electric mixer and beat on medium speed for 10 minutes, until very light. Sift the flour, cocoa and custard powder together, then mix in the coffee powder. Fold in gently.
2 Load the dough into a piping bag fitted with a medium star-shaped nozzle and pipe rosettes onto greased trays. Bake for 12-15 minutes, then cool on a wire rack.
3 Mix the chocolate and almond meal together, then use this to sandwich pairs of biscuits together. Cool until set.