225g unsalted butter
110g caster sugar
200g plain flour
100 ground almonds
75g strawberry jam
75g apricot jam
Icing sugar for dusting
Add the butter, sugar, flour and almonds to a food processor and whizz together until the mixture forms a ball.
Using a spatula, remove the dough from the food processor then wrap in cling film, and leave in the fridge for around one hour.
Remove the dough from the fridge and knead until the dough is soft and workable.
Separate the dough in to equal sized balls and roll out on to a floured work surface to a thickness of around 5mm.
Using your cookie cutter cut out as many circle shapes as possible and place on to a baking tray, making sure you leave enough space in-between them.
Kneed the trimmings together and roll out again to get a few more biscuits out of the dough.
Roll out the second ball of dough and use a cookie cutter to cut the same amount of circles out. However, now take a smaller circle or heart shaped cutter and place in the centre of each biscuit to cut out a hole, and then place on to a baking tray.
Heat the oven to 140C/ fan 120C/gas 1 and cook the biscuits for around 20-30 minutes until just golden.
Transfer to a cooling rack to cool completely.
Once cooled, add a blob of jam to the biscuit without the cut out shape, then place a cut out biscuit on top – alternate between strawberry and apricot jam.
Dust with icing sugar.