Place the almonds, parmesan, salt and flour into a bowl or a food processor container.

Add the cold cubed butter and white wine.

Mix well to form a smooth dough. 

Divide the dough into 8 to10 g pieces. 

Form into balls by rolling each piece in the palm of your hands. 

You should have about 40 balls. 

Place the balls on a parchment-lined baking sheet.

Space them 3-4 cm apart, allowing room for expansion when they bake. 

Bake in a preheated 180° C / 350° F oven for 20 minutes.

Remove from the oven and let cool. 

Meanwhile, soften the mascarpone and transfer it to a piping bag fitted with a large plain tip.

Take one biscuit and pipe a little mascarpone on the flat side.

Top with another biscuit, flat side down on the mascarpone, to form a kiss.

Continue with the remaining ingredients.

Serve immediately or store in the fridge in a covered container.