- 340g butter
- 225g sugar
- 510g spelt flour
- 170g ground almonds
- 170g raspberry jam
Instructions:
1. Combine all of the ingredients except the jam into a dough.
2. Portion into balls of 3 - 4 cm. Make a hollow in the centre and fill with the jam.
3. Bake for around fifteen minutes at 180.
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