1-1/2 cups all purpose flour
1-1/2 tbsp rice flour
1/4 cup icing sugar
2 tbsp ground almonds
3/4 cup butter, salted
1/3 cup
Pomegranate Jelly or Pomegranate Jelly US
4 tbsp sliced almonds
Preheat oven to 350ºF(180ºC).
Sift together all purpose flour, rice flour and icing sugar. Stir in ground almonds and rub in butter. Press mixture firmly together until ingredients come together. Turn dough onto lightly floured surface, knead gently until smooth. Roll 2 level teaspoons of dough into a ball, place onto greased baking sheet. Indent cookie in centre and fill cavity with jam and top with a sliced almond. Repeat with the remaining dough, jam and almonds, allowing about 1 inch (4cm) between the cookies on the baking sheet. Bake in the top third of oven for approximately 10-15 minutes or until lightly browned: cool on a baking sheet. Store in an airtight container or enjoy immediately!
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