Jewel Biscuits

• 100 g marzipan, diced
• 150 g butter
• 100 g caster sugar
• 1 tsp vanilla extract
• None None pinch salt
• 3 None medium eggs
• 250 g plain flour
• 50 g ground almonds
• 2 drops bitter almond essence
• 125 g apricot jam
• 125 g raspberry jam

1. Preheat the oven to 350u0b0F. Line 2 baking sheets with parchment paper. Place the marzipan, butter, sugar, vanilla extract, and salt in a mixing bowl and beat with an electric hand mixer until smooth and creamy. Stir in the eggs, followed by the flour, ground almonds and almond extract.
2. Divide the mixture into two portions. Transfer one half into a piping bag with a star-shaped tip. Pipe figure-8 shapes onto one baking sheet and repeat using the remaining dough. Bake 15-18 mins until golden and cooked through. Cool on wire racks.
3. Heat the apricot jam and pass through a fine sieve. Discard the solids. Repeat the process with the raspberry jam. Spoon 1/2 tsp of each jam onto the cooled biscuits and allow to set. Serve.

butter, caster sugar, vanilla, salt, eggs, flour, ground almonds, apricot, raspberry jam

Taken from recipes-plus.com/api/v2.0/recipes/16474 (may not work)