Beat the egg and set aside. Cream the butter and sugar together using a free-standing mixer or a hand held whisk until the mixture is light and fluffy

Keep whisking and add a tablespoon of the egg at a time into the mixture until it is all incorporated

Sift the flour into the mixture and then also add the ground almonds. Mix well until it all comes together into a soft dough

Divide the dough into two pieces and gently roll and flatten each piece into a flat disc shape. Cling film and leave to chill in the fridge for at least an hour

When you are ready to bake, preheat the oven to 180°C/gas mark 4

Flour your work surface and roll the dough out to approximately 3mm thick – I do this between two sheets of cling film to avoid sticking

Cut out 24 heart shapes with the large cutter, then cut out a heart within half of these biscuits using the smaller heart cutter. You will not use the small hearts but you can bake them separately and eat them anyway!

If you like at this point you can sprinkle over the hundreds and thousands and press them into the biscuits before baking

Transfer the biscuits to the baking tray and bake for 12-15 minutes until just golden

Take them out of the oven and leave them to cool completely. When they are cooled, dollop a level teaspoon of jam over the large biscuit base and then place a biscuit with a cut out heart over the jam to make a nice sandwich. Do this carefully so the jam doesn’t ooze out of the sides