about 4 tablespoons good-quality jam, such as raspberry, apricot or blackcurrant
icing sugar, for dusting
Line 2 large baking sheets with nonstick baking paper. Place the butter and sugar in a bowl and beat together with a hand-held electric whisk until light and fluffy. Add the egg and ground almonds and beat well. Add the flour and mix to form a soft dough.
Roll the dough into 22–24 walnut-sized balls, then place on the prepared baking sheets and flatten gently. Use your fingertip or a wooden spoon handle to create dips in the dough. Fill each one with 1/2 teaspoon of the jam, using a mixture of flavours, if liked.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12 minutes, or until lightly golden. Leave to cool slightly on the sheets, then transfer to wire racks to cool completely. Serve dusted with icing sugar.