150g icing sugar
1 egg yolk
150g grated almonds
1T corn flour
4 egg whites
250g apricot jam
Preheat oven at 175C.
Sift flour into a bowl and make a well in the middle.
Add egg, salt and brandy and spinkle it with sugar.
Add butter flakes and knead everything well.
Knead until dough is smooth.
Let it rest in the fridge for 30 minutes.
Whip butter in a bowl until fluffly, add little by little icing sugar, egg yolk, almonds, flour, corn flour and mix well.
Fold the whipped egg whites into the filling.
Grease baking pans 6cm diametre.
Roll out dough 1/2 cm thick and fill baking pans with dough.
Puncture dough to avoid bubbles forming.
First spread jam on dough and then add almond mixture on it.
On top, arrange 2 strips of dough crosswise.
Bake in preheated oven at 175C for 20 minutes.