Ingredients
Method
Step 1. Prepare the Toffee Almonds
- To make the toffee almonds, on medium heat, melt the sugar, and add the almond until well combined. Remove from stove and pour the almond mixture onto baking paper/parchment paper. Set aside and cool completely.
- Once the almonds and toffee have cooled and set, place them in a bag and crush them with a rolling pin. Alternatively, you can chop them on a clean chopping board with a knife or use a food processor. If using a processor, pulse gently to avoid clumping and prevent the toffee from becoming sticky.
Step 2. Make the Biscuit Base
- In a large bowl, mix the crushed biscuits, ground cinnamon, and half of the coffee mixture. Add the condensed milk and stir until the mixture forms a dough-like consistency.
- Portion the mixture into approximately 35g balls, then roll each one in the coarse toffee almond mixture right after shaping. If the mixture feels sticky or too firm, lightly wet your hands to smooth it out and help the coating adhere better.
Step 3. Prepare the Coffee Cream
- In a mixing bowl, add the remaining half of the coffee mixture to the thickened cream. Whip the cream until it forms soft peaks creating a smooth coffee-flavoured cream. Using the back end of a wooden spoon, or your falafel mould, press a deep indent into the center of each biscuit ball without cutting through. The more cream you can fit, the better the flavour balance.
Step 4. Assemble the Biscuit Bites
- Fill each indent with the coffee cream using a piping bag or spoon. Garnish with whole edible roses.
