In a food processor combine the butter, sugar, flour and almonds and blitz until the mixture just comes together and forms a ball.
Wrap the ball in cling film and leave in the fridge for at least 1 hour.
Preheat the oven to 140°C / 275°F / Gas mark 1.
Line 2 baking trays with greaseproof paper and set aside.
Remove the dough from the fridge and knead until it is soft enough to shape and roll.
Divide into two even-size balls.
Sprinkle a little plain flour over a clean work surface and roll out one ball of pastry.
The dough should be approximately 5mm thick.
Using a cookie cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many shapes as you can.
Then lightly knead the dough trimmings together and roll out again.
Keep going until you have used up the dough.
Place the cookie shapes on the baking sheet, making sure you keep them slightly apart.
Repeat the process for the remaining dough ball.
Now cut out a small circle in the centre of each using a small cookie cutter or the end of a large piping nozzle or plastic bag cut open at the end.
Bake for 20-30 minutes until just golden.
Remove from the oven and place on a cooling rack to cool completely.
Place a blob of jam onto the centre of the biscuits without the cut-out circle.
Be generous – you want the jam to show at the edges as well as the centre.
Place the top halves of the biscuits on and push down gently.