Linzer Tartelettes

• 50 g almonds, ground
• 100 g flour (I used spelt but any other would work, too)
• 14 teaspoon cinnamon
• 40 g sugar (more or less depending on the sweetness of your jam)
• 100 g butter, in small pieces
• 1 small egg
• 15 tablespoons jam (cherry, raspberry, blackberry, apricot, peach... your favourite one)

1. In a non-stick pan roast ground almonds without any oil or butter on medium heat until golden-brown, turning occassionally.
2. Let cool a little.
3. In a big bowl mix together almonds, flour, cinnamon, sugar, butter and egg.
4. Knead until a soft but not very sticky dough has formed.
5. You might need to add more flour if it is too sticky.
6. Form the dough into a ball, wrap in cling film and chill for 2 hours.
7. On a lightly floured surface roll out your dough to a thickness of about 0.5cm (1/5 inch).
8. Using a bowl or cookie-cutter of the appropriate diameter cut out circles that fit your tartelette-pan.
9. Keep in mind that youll also need a bit of dough to create the polka dots for the top.
10. Line the molds of your tartelette pan with the dough circles.
11. Spoon 2-3 tbs of jam into each mold making sure not to fill them to the top because otherwise the jam might bubble over the edges while baking making a mess in your oven.
12. Use the rest of the dough to cut out circles of different sizes using differently shaped glasses (like a shot glass and one for juice etc.).
13. Place those on top of the marmelade creatinf different patterns.
14. Bake the tartelettes in the preheated oven at 190C/ 375F for about 20 minutes.
15. You might want to check on them after 15 minutes.
16. Enjoy!

almonds, flour, cinnamon, sugar, butter, egg, cherry

Taken from www.food.com/recipe/linzer-tartelettes-411654 (may not work)