100g unsalted butter, softened
100g caster sugar
1 cup (150g) plain flour, plus extra to dust
1/2 cup (60g) almond meal
1 teaspoon finely grated lemon zest
3 tablespoons raspberry jam
2 teaspoons lemon juice
Step 1 Beat the butter and sugar with an electric mixer or hand-held beaters until the mixture is pale and fluffy. Stir in flour, almond meal and lemon zest. Form the biscuit dough into a disc shape with your hands, enclose in plastic wrap and refrigerate for 20 minutes.
Step 2 Preheat the oven to 170Â°C. Grease two baking trays. Roll out the biscuit dough on a floured surface until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds. Using a 3cm-round fluted pastry cutter, cut out the centres of each round to make rings and place the rings on one of the baking trays. Combine the cut-out centres with the remaining pastry and re-roll until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds and place on another tray. Bake for 8-10 minutes or until golden. Transfer to a wire rack to cool.
Step 3 Place the jam and lemon juice in a small saucepan and heat over low heat for 1 minute or until the mixture is combined and slightly runny. Spread each biscuit round with some of the jam, then top each one with biscuit rings.