I couldn’t find the original recipe anywhere online, so I’m just going to put it here as I read it in the Good Food December issue.
225 g of flour, 100 g of soft butter (not melted, cubed), 50 g sugar, 1 large egg
The almond filling
175 g soft butter, 175 g sugar, 4 large eggs, 175 g ground almonds, 1 teaspoon almond extract, 400 g jam combined with nuts
75 g icing sugar, the zest from half a lemon, 50 g almond flakes (used chocolate instead and they melted in the oven a bit – this topping comes on top, after 45-50 min of baking at 190 Celsius – leave another 5 min after pouring the topping).
You can leave the dough in the fridge for 12 hours, if filled with the almond filling only 1 hour or the whole pie up to one month after baking.