MAKE THE DOUGH: Measure the flour into the bowl of a stand mixer with the paddle attachment fitted. Cut the butter into large chunks and add to the bowl. Run the mixer on low speed until the mixture looks like rough breadcrumbs. Add the powdered sugar, almonds, vanilla sugar, zest, salt and egg to the bowl and mix until completely combined.

KNEAD THE DOUGH: Using your hands, squeeze the dough together, then turn it out onto the benchtop and knead very briefly, just enough to make a smooth dough. Form into a round, wrap in cling film and chill in the fridge for 1 hour.

PREPARE: When the dough has rested in the fridge, heat the oven to 180°C / 350°F / Gas 4 and line two baking trays with baking paper or silicone mats.

ROLL AND CUT: Divide the dough into two even pieces. Take the first piece and roll it out on a lightly floured surface to approx 5mm thick. Cut out 35-40 rounds, using a smaller cookie cutter or the wide end of a piping tip to cut a hole in the middle of each (see notes). Re-roll leftover dough and repeat until the first half is used. Count how many cookie tops you have cut - you’ll need to cut the same amount again.

BAKE: Bake the Spitzbuben tops in the middle of the preheated oven for 10-12 minutes until just very slightly browning around the edges. Remove from the oven and set aside to cool. While the cookie tops are baking, roll and cut the bases. After you have removed the tops from the oven, bake the bases for 12 minutes.

DECORATE: When the cookies are cool, generously dust the cookie tops with powdered sugar. Stir the jelly or jam in a small bowl until smooth, then put about ½ a teaspoon full on a cookie base. Carefully place one of the cookie tops onto the base and twist gently to seal. Return to the tray and repeat with all remaining cookies.

ALLOW TO SET: Cover the cookies loosely with a piece of baking paper and allow to set for a few hours or overnight before gently packing into a cookie tin.