Sift the fructose, flour and cornflour into a stand mixer bowl

Add the ground almonds and butter and mix together using a paddle attachment until a loose dough forms

Pour in the almond extract and beat until the dough comes together

Turn onto a lightly floured surface and knead for a few minutes until smooth

Roll into a thick sausage shape and cut off discs of between 20 - 25 grams each *

Roll each disc into a ball and place the balls on a lined baking tray

Press each ball down to flatten to 1.5cm high

Place into the fridge while you preheat the oven to 180° Celsius

Bake for 20 minutes and remove from the oven

Use the back of a wooden spoon to make an indentation in the middle of each biscuit

Leave to cool on the tray for 5 minutes before carefully moving onto a wire rack to cool completely

When cool fill the indentations using a teaspoon with either jam or nut butter