This dough is very good to work with, so the cookies will not take as long as you might think.
250 g [7 oz] flour
150 g [5,3 oz] butter or margarine
125 g [5,3 oz]sugar
1 teaspoon vanilla
75 g [2,65 oz] scalded almonds
75 g [2,65 oz] icing sugar
Thick raspberry jam
 Crumble the butter or margarine into the flour. Add sugar, vanilla and whipped egg. Mix the dough well together.
 Make the almond paste: Grate the almonds or run them in a food processor. Mix with icing sugar and a little egg white, until the mass is smooth and easy to form.
 Roll the dough into a 1/10 inch thick sheet. Punch out round cookies. Put them on the baking sheet covered with baking paper. Roll the almond paste into very thin stings. Make a small ring on each cookie. Carefully place 1/4-1/2 tablespoons of jam into the ring. Bake the cookies at 180° C / 355° F for 10-12 minutes.
Cool on a rack.