Hungarian 'Linzer' filled with marmalade, lactose free

Ingredients

• 150 g Unsalted butter, lactose free
• 60 g Icing sugar
• 150 g All purpose flour
• 1 pcs Egg yolk
• 60 g Almond flour
• 25 g Currant marmalade

Method

1. Knead together all ingredients, except marmalade.
2. Put in folio and let it rest for an hour in the fridge.
3. Heat up oven to 190ºC.
4. Roll out the dough to half an inch and cut the crowns.
5. One part should be with the normal flower cutter, the other part should have a hole in the middle.
6. Put them onto a baking plate lined with baking paper.
7. Bake for about 7-8 minutes, but maximum 10 minutes.
8. Let it cool down.
9. Put a teaspoon of marmalade to the whole flowers and stick the flowers with the hole onto the top.
10. Decorate with icing sugar.