150g Plain Flour
1/4 tablespoon Almond Extract or Essence
1/4 Cup Strawberry Jam
1/2 Cup Icing Sugar
1/2 teaspoon Almond Extract or Essence
1/2 teaspoons Water
In a large mixing bowl (I use my kitchenaid with the paddle attachment), combine the butter, sugar and almond extract. Beat at medium speed until the butter mixture is creamy. Scrape sides of mixing bowl as needed. Reduce the speed to low and gradually add the flour and a pinch of salt. Mix until well blended. Cover and refrigerate the dough for 20mins.
Preheat oven to 175'c. Line a baking sheet with baking paper. Shape dough into small balls and place apart on the baking tray. Make an indentation in the center of each biscuit with your smallest finger (or thumb if you want a larger pocket). The edges of the dough may crack slightly. Fill each with a heaping of jam.
Bake for 15 minutes or until edges are lightly browned. Let the cookies stand 1 minute before removing to a cooling rack. Cool completely.
Combine the glaze ingredients in a small bowl and whisk until smooth. Drizzle over biscuits and allow them to set. Dust with icing sugar for that extra wow!