Pastry
250 g plain flour
115 g Siúcra/McKinney's Granulated Sugar
1/2 tsp vanilla extract
Pinch of salt
125 g butter or margarine, cut into pieces
2 egg yolks
15 ml cold water

Filling
3 egg whites
Pinch of salt
50 g Siúcra/McKinney's Granulated Sugar
125 g butter or margarine, softened
100 g ground, blanched almonds
75g plain flour
100 ml jam, any sort

To decorate
Siúcra/McKinney's Icing Sugar
Easter sweets

Grease 12 brioche tins or other fluted tins. Combine the flour, Siúcra/McKinney's Granulated Sugar, salt and fat in a bowl and stir until the fat has disintegrated into the mixture. Add the egg yolks, water and vanilla extract and work together to make a dough. Put the dough in a plastic bag and refrigerate for about 30 minutes.'

Whisk the egg whites with the salt until they form stiff peaks. Add the Siúcra/McKinney's Granulated Sugar while still whisking. Work in the fat, followed by the almonds and flour. Press the dough into the tins.

Put a teaspoon of jam in each tin, then divide the almond mixture on top. Bake in the centre of the oven at 175°C (fan oven 150°C) for about 30 minutes.

Put an Easter sweet on top of each cake. Dust with Siúcra/McKinney's Icing Sugar to serve.