1. In a large bowl mix butter with sugar, salt, and the egg yolk. Mix the almonds, flour, and cocoa and add to the bowl – knead until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for at least 1 hour.

2. Preheat the oven to 180°C (350°F). Line several baking sheets with baking parchment. Cut the dough in half and roll it out on a floured surface to a thickness of about 2mm. Use a round cookie cutter (or a glass) with a diameter of 6cm and cut out cookies. Use a smaller cookie cutter to make a hole or heart in half of those cookies. Place the cookies on the baking sheets and knead the remaining dough again and cut out more cookies.

3. Place one baking sheet at a time in the oven and bake for about 10 minutes. Let the cookies cool down a bit on the baking sheet and then completely on the wire rack.

4. Add the raspberry jam to a saucepan and bring to a boil. Force through a sieve and let cool down for about 5 minutes. Place a small amount of jam (about a teaspoon) on the cookies with no hole and place a cookie with a hole on top. Let cool/dry for an hour on a wire rack. Store in a tin box without any other Christmas cookies – separate the cookies with sandwich paper.