1. Add egg whites and sugar to a large owl and mix until light and fluffy. Add the ground almonds, honey, and almond oil and mix/knead until you get a nice and smooth (but quite sticky) dough. Wrap in plastic wrap and place in the fridge for about 1 hour.

2. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Divide the dough into 50 pieces and shape them into little (cherry-sized) balls. Roll them in the confectioners’ sugar and place with some space in between on the baking sheets – the dough spreads a bit while baking. Use the back of a wooden spoon or a finger to press little depressions into each dough ball. Stir the jam a bit to soften it and fill a small portion into each depression. Bake one baking sheet at a time for about 15 minutes each. Take out of the oven and let cool down completely on a cooling rack. Store in a tin box in a cool place.