1. Preheat the oven to 160°C (320°F) fan-forced. Line a baking sheet with baking parchment and set aside.

2. Add the margarine (or soft butter), sugar, egg yolks, vanilla extract, and almond extract to a large bowl and mix until light and fluffy. Combine flour, ground almonds, and salt and add to the large bowl – mix and knead until you get a smooth dough.

3. Roll out the dough thinly on a lightly floured surface. Cut out cookies (stars or circles) – half of them should have an opening in the middle. Place the cookies on the prepared baking sheet with some space in between. Bake the cookies for about 9-10 minutes – the cookies should not brown. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Collect remaining dough, cut out more cookies and bake them until all dough is used.

4. Warm the jam a little to soften it. Add a small amount to the cookies without opening and press them together with a matching counterpart (with an opening) to create sandwich cookies. Dust with some confectioners’ sugar and let them dry on a wire rack for a few hours. If you place them in a cookie box straight away, the cookies might fall apart. Store the dried cookies in an airtight cookie box without any other cookies.