• 150 g cold butter
  • 175 g soft flour, plus extra for dusting and rolling
  • 175 g icing sugar
  • Pinch of salt
  • 100 g ground almonds
  • 1 egg (M)
  • ½ teaspoon ground cinnamon
  • Icing sugar, jam

For: 24 pieces
Preparation time: 35 minutes
Baking time: 10 minutes
Resting time: 2 1/2 hours

  • Knead the butter, flour, icing sugar, salt, ground almonds, egg and cinnamon powder into a smooth dough. Wrap the dough in cling film and leave to rest for 2 hours in the refrigerator.
  • Pre-heat the oven to 190 °C top/bottom heat and line a baking tray with baking paper. Roll out the dough to about 5 mm thick on a floured surface and cut out 24 figures (6 cm diameter). Cut out the middle of half the biscuits using smaller cutters.
  • Bake the biscuits in the oven (middle shelf) for about 10 minutes until golden brown, take out of the oven and leave to cool completely. Spread some jam onto the biscuits without a hole. Sprinkle the other biscuits with icing sugar and put onto the coated biscuits.