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- 30g almond meal
- 150g unsalted Butter
- 300g flour
- 150g pure icing sugar
- 1 egg
- 20ml water
- Raspberry or strawberry Jam for filling
Heat the oven to 180°C. Sift the dry ingredients together and then rub in the butter until it resembles bread crumbs. Add the egg and water and form a ball. Wrap in plastic wrap and chill for 1/2 an hour. Roll out to 3mm think and cut into rounds. Cut out the centre of ½ the cookies with a smaller cutter. Bake for 8-10mins until golden. Allow to cool. Sandwich together a top and bottom with jam and dust with icing sugar.