Christmas cakes with sea buckthorn jam
You will need: 
- 220 g flour
- 75 g almond flour
- 50 g of sugar
- 150 g of butter
- 1 egg
- 50 g icing sugar
- 100 g sea buckthorn jam
Here's how you do it:
- Mix the dry ingredients
- Crumble the butter into the flour until it resembles breadcrumbs
- The dough is assembled with the egg
- Refrigerate the dough for min. 20 minutes
- The dough is rolled out to approx. 5 mm thickness and stick out
- A hole is poked in the middle of the half
- All cakes are now baked at approx. 160 degrees for 12 min. or until they are golden
- When they are cold, sprinkle the tops with icing sugar and the bottoms with sea buckthorn jam and put them together
Enjoy!
