Almond shortcrust dough:Knead flour, butter, liquid candy, grated almonds, lemon and salt quickly into a medium-firm dough and let rest in the refrigerator for about ¾ hour. Roll out the shortcrust pastry to about 3mm thick and cut out 50mm diameter rounds. Cut out a hole in half. For the cookies with a hole, brush with egg and put almonds on top and bake in the oven at 210°C for 6-7 minutes. Spread baked bottoms with apricot jam, put rings on top and fill the holes with hot jam.
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