These biscuits look and taste fantastic and sure to impress your Valentine.

Remember, you need to infuse the Coole Swan with the pink peppercorn the day before and prepare your biscuit mixture 12 hours in advance.

If you want to keep things a little easier, you could skip making the jam and buy some instead.

For the almond sable biscuit

25g almond flour

310g plain flour

120g icing sugar

4g salt

220g butter

90g almond butter

For the raspberry jam

418g raspberries

180g caster sugar

12g pectin

15g balsamic vinegar

15g lime juice

For the Coole Swan and pink peppercorn milk chocolate ganache

198ml Coole Swan

10g pink peppercorns

33g honey

460g milk chocolate


1 The day before, infuse the Coole Swan with the pink peppercorn. Bring to the boil for one minute and then let it cool. Cover with cling film for at least 12 hours.

2 Mix the dry ingredients together.

3 Add the butter and almond butter at room temperature. Combine all the ingredients and mix until you have a consistent dough. You can use a mixer with a paddle.

4 Cover with cling film and leave in the fridge for 12 hours.

5 When ready to bake, preheat your oven to 160°C. Roll the dough to 2mm thickness (some flour on the rolling pin will ensure the dough does not stick). Cut to your desired shape.

6 Place on a tray with parchment paper and cook for 8 to 10 minutes until golden. Leave to cool.

7 Prepare your ganache by bringing the Coole Swan back to the boil and adding the honey. Remove the peppercorns. Pour three times into the chocolate, emulsifying with the help of a hand blender. Let cool and use at room temperature.

8 To prepare the jam, start by adding the raspberries and 150g sugar into a large pot on a medium heat. Stir and let the raspberries break.

9 When the mix is starting to boil, add the remaining 30g of sugar mixed with the pectin in a cascade and keep mixing (you can sieve the mix before adding the sugar to keep the seeds away).

10 Keep cooking and stirring for a few minutes until the mix thickens slightly. Remove the jam from the pot and let cold before use.

11 To assemble, pipe the ganache on one biscuit, leaving a small hole in the middle for the jam. Pipe on the jam. Cover with a second biscuit and press lightly. Decorate the biscuits as desired. In the accompanying picture, they are sprinkled with some ruby chocolate and a fondant decoration.


To keep the shape of the cookies, put in the freezer for five minutes before cooking. To avoid the biscuit from getting soggy with the moisture from the fillings, paint the inside with some white chocolate.