This dough is very easy to work with, so baking these cakes does not take as long as you may think.
250 g [8,8 oz] flour
150 g [5,3 oz] butter or margarine
125 g [4,4] sugar
1 teaspoon of vanilla
75 g [2,65 oz] blanched almonds
75 g [2,65 oz] icing sugar
A little egg white
Thick raspberry jam
 Crumble the butter or margarine into the flour. Add sugar, vanilla and lightly whipped egg. Stirr the dough well together.
 Making the almond paste: Grind the almonds or run them in a food processor. Mix with icing sugar and a little egg white, until the mass is smooth and will be easy to form.
 Roll out the dough to 2-3 mm / 1/10 inch thickness. Cut out round cookies with a cookie cutter or a glass. Put them on a baking sheet covered with baking paper. Roll the almond paste into very thin sausages. Put a small ring of paste on each cookie. Fill the ring carefully with raspberry jam, about 1/4 – 1/2 teaspoon on each cookie.
 Bake the cookies at 180° C / 355° F for 10-12 minutes.
 Cool on the grid.