For traditional biscuits, use a larger round cookie cutter approximately 5cm across. But any shapes will work. You'll also need a smaller circle or shape to cut holes out of the top biscuits.
225g unsalted butter, softened
80g brown sugar
200g plain flour
100g ground almonds
100g raspberry jam
1 medium free-range egg, beaten
1/2 teaspoon baking powder
Preheat the oven to 190°C/gas mark 5. Line 2 baking trays with baking parchment.
Place the butter, sugar, flour and almonds in a large bowl or a food processor. Either rub the mixture together with your fingertips, until a dough is formed or whiz in the food processor until the mixture just comes together. Roll the dough between 2 sheets of cling film to about 1cm thickness. Chill in the fridge for 1 hour.
Remove the top piece of clingfilm and using a 5cm round cutter, stamp out 48 biscuits. (If the dough gets sticky chill it for 10 minutes)
Place half of the dough rounds onto a lined baking tray. With a 2cm round cutter or a small shaped cutter stamp out the centres from the remaining dough rounds.
Brush the circle edges with a little whisked egg and put a teaspoon of raspberry jam in the centre of each biscuit (don't use too much or it will spill out during cooking). Spread the jam out a little using the back of a spoon, then top with the dough rings. Bake the biscuits for 10-12 minutes or until golden and cooked. Leave to cool for 5 minutes and transfer to a wire rack.