Jewel Biscuits - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. 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.
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.
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.