You’ll need 2 x 12 hole muffin tins, lined with cake cases
piping bag with a plain 1cm nozzle
Heat oven to 180 degrees C, 160 degrees fan, gas 4
Combine butter, lime zest, butter, flour, cornflour, vanilla and icing sugar, baking powder and a pinch of salt in a food processor until you have a smooth, even dough. Try not to overwork it.
Tip the dough on to a floured surface and form it into a sausage shape.
Cut the dough into 25g pieces and roll into balls. Put the balls into the paper cases in the prepared tins.
Press each ball in the middle with your thumb (not too hard) to make a hole for the jam. Using the piping bag place about a teaspoon of jam in each hole. Sprinkle flaked almonds on the top.
Bake for 15 to 20 minutes until lightly golden in colour. Cool on a wire rack. Dust with icing sugar to serve.
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