Preheat oven to 180˚C. Sieve flour, Bake Aid, cornflour and icing sugar into bowl.
2
Transfer to food processor and add almond meal and process dry ingredients for about 15 seconds.
3
Chop butter into pieces and add to mixture with a few drops of almond essence and process until it resembles breadcrumbs.
4
Tip the mixture back into the sieving bowl and knead briefly to form a smooth dough.
5
Butter mini-muffin-pans. Form the dough into small balls and third fill muffin-pans, flattening the tops.
6
Bake the biscuits until a light-golden colour (about 10 minutes). Remove them from oven and while still hot use the end of a round-handled wooden spoon to make an indent in the top of the biscuit.
7
After the biscuits are cooled, carefully remove from pan. If desired, dust with icing sugar.
Warm jam in saucepan, put into small plastic bag, snip a corner and pipe into indentations.
Preheat oven to 180˚C. Sieve flour, Bake Aid, cornflour and icing sugar into bowl.
2
Transfer to food processor and add almond meal and process dry ingredients for about 15 seconds.
3
Chop butter into pieces and add to mixture with a few drops of almond essence and process until it resembles breadcrumbs.
4
Tip the mixture back into the sieving bowl and knead briefly to form a smooth dough.
5
Butter mini-muffin-pans. Form the dough into small balls and third fill muffin-pans, flattening the tops.
6
Bake the biscuits until a light-golden colour (about 10 minutes). Remove them from oven and while still hot use the end of a round-handled wooden spoon to make an indent in the top of the biscuit.
7
After the biscuits are cooled, carefully remove from pan. If desired, dust with icing sugar.
Warm jam in saucepan, put into small plastic bag, snip a corner and pipe into indentations.
