These biscuits certainly lived up to their billing...they literally melt in the mouth and due to the copious amounts of butter they tasted divine...a little bit like really soft shortbread!
Kids will love these biscuits, and they'd make a lovely little treat for anyone with a sweet tooth! :-)
225g unsalted butter
100g caster sugar
200g plain flour
100g gound almonds
Pinch of salt
55g jam - either strawberry or raspberry
Preheat the oven to 150c/130c fan/gas 2. Prepare 2 baking sheets, grease and line. I used a reusable silicone baking mat. Using your electric whisk, beat together the butter and sugar until it becomes pale in colour and nice and fluffy. Then sift in the flour and add the ground almonds and salt, you should then be able to bring it together in a dough with your hands.
The ball of dough can then be wrapped in cling film and fridge for two hours. After chilling, the dough can be rolled out to about half a centimetre thick. Take a heart shaped cutter and cut out as many biscuits you can out of the dough. Then cut smaller heart shapes in the centre of half the biscuits...these will make the tops.
The biscuits should bake for about 25-30 minutes until golden. They should then be left to cool on a wire rack before spreading jam on the bottom biscuits without the small heart cut out. Finally, place the cut out heart on top and sandwich together. To present your biscuits, dust the tops with icing sugar. However, to prevent the jam from being covered with icing sugar, cover it over with a small bit of baking paper.
* Adapted from Love Baking Magazine