Linzerkakor

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1. 1
   Mix the flour, 1 tsp cinnamon and the allspice in a large bowl until combined. Using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Add the almonds and caster sugar. Drizzle in the egg and mix with a cutlery knife until the dough comes together in large clumps. Using your hands, knead the dough in the bowl until it forms a tight, compact disc. If the dough is still very soft, chill for 15 mins.
2. 2
   Roll the dough out on a lightly dusted work surface to 5mm thickness. Stamp out 20 x 7cm rounds using a crinkle-edged cookie cutter and place on a baking tray lined with baking parchment. Re-roll the off-cuts and cut out as many more biscuits as you can (you need to end up with an even number). Use a small round or other festive cutter to stamp a circle from the centre of half the biscuits. Chill all the biscuits in the freezer for 20 mins or the fridge for 30 mins until firm.
3. 3
   Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for about 10-12 mins, or until lightly golden and sandy to the touch. Leave to cool for 5 mins on the tray, then transfer to a wire rack to cool completely.
4. 4
   Mix the icing sugar with the rest of the cinnamon and dust this over the cut-out biscuits. Spoon the jam over the whole biscuits and smooth with the back of a spoon. Sandwich these with the icing-sugar-dusted biscuits. Will keep in an airtight container for six days. Best eaten within three days.