175g (6oz) short pastry.

Filling

65g (2.5 oz) margarine
65g (2.5 oz) caster sugar
75g (3oz) ground almonds.
1 egg, size 3, beaten.
few drops almond essence
jam and butter cream.

(1) Heat oven to190C, 375F, gas mark 5. Roll out pastry thinly and cut into rounds using a 7.5cm (3 inch) cutter and line 18 patty tins.

(2) Cream the margarine and the sugar, stir in the almonds, egg and essence.

(3) Place a small spoonful of the mixture in each case and bake for about 20 minutes.

(4) When cool, carefully remove the almond filling with a knife, fill the pastry cases with jam and butter cream and replace the almond filling

(5) Dust with icing sugar.