Linzer Tartelettes

Directions

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