Almond Buns
Preheat the oven to 200°C

100 g short pastry

For the Filling:
50g caster sugar
50g ground almonds
1 egg size 3, beaten
Raspberry jam

Roll out the pastry thinly and cut into 7.5 cm rounds. Line the base of paper bun cases with the pastry and set into patty tins. Place a little jam on the centre of each pastry base.

Mix the almonds and sugar with sufficient beaten egg to make a soft mixture. Cover the jam with a spoonful of the almond mixture and sprinkle with some caster sugar. Bake for 15-20 minutes.
Cool on a wire rack.