Method

1. For the cookies: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking trays with greaseproof paper.

2. Combine the flour and icing sugar in a large mixing bowl. Stir well to mix. Add the ground almonds and stir well.

3. Add the butter, egg yolk, water, and salt and mix well with an electric mixer with spiral attachments until the mixture starts to come together as a dough.

4. Turn out onto a floured surface and knead briefly until even. Wrap in clingfilm and chill for 30 minutes.

 

 

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Ingredients

• For the cookies:
• 200 g | 1 1/2 cups plain flour, sifted, plus extra for dusting
• 175 g | 1 1/3 cups icing sugar, plus extra for dusting
• 80 g | 3/4 cup ground almonds
• 240 g | 1 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tbsp cold water
• 1/4 tsp salt
• For the filling:

• 300 g | 1 cup raspberry jam, warmed
• For the ganache:
• 250 g | 1 3/4 cups dark chocolate, finely chopped
• 1 tbsp butter, cubed
• 200 ml double cream
• To decorate:
• 24 blanched almonds