Cranberry & orange linzer cookies

Method

• step 1

  Put the flour, orange zest, ground almonds, caster sugar and a pinch of salt into the bowl of a food processor. Pulse to combine.

• step 2

  Scatter in the butter and pulse to a breadcrumb-like texture. Beat the egg and yolk with the almond extract, then, with the mixer running, pour into the mixture in a slow, steady stream. Add 2-3 tbsp cold water to bring together as a loose dough.

• step 3

  Turn the dough out onto a lightly floured surface and knead briefly. Split into two pucks, flatten and wrap. Chill for 1 hr.

• step 4

  Roll out the pucks to 5mm-thick rounds, then use a 7.5-8cm fluted cutter to stamp out about 10 biscuits. You should have an even number. Use a smaller cutter or the back of a piping nozzle to cut out the centre from half of the biscuits. Re-roll the offcuts to make a couple more biscuits. Gently lift onto two lined baking trays then press a few flaked almonds onto each of the biscuits with a hole. Chill for 30 mins to 1 hr.

• step 5

  Heat the oven to 180C/160C fan/gas 4. Bake for 10-12 mins or until light and sandy. Leave to cool completely on a wire rack.

• step 6

  Loosen the cranberry sauce if needed by beating with a spatula, then add 1 tsp to each whole cookie and top with a cookie that has a hole. Dust with icing sugar. Will keep in an airtight container for three days.