Preheat the oven to 180C/350F/Gas mark 4
Sift the flours and icing sugar into a bowl. Stir in the ground almonds and essence. Rub in the butter. Press the mixture firmly together. Turn the dough onto lightly floured surface, knead gently until smooth.
Roll 2 level teaspoons of the dough into a ball. Place onto greased baking tray. Indent, using the handle of a wooden spoon. Fill the cavities with a little jam, top with a flaked almond. Allow about 4cm between each. Bake for about 20 minutes or until browned. Cool on the trays. Makes about 35.
