Pastry
250 g plain flour
1 1/4 dl Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
Pinch of salt
125 g butter or margarine, cut into pieces
2 egg yolks
1 tbsp cold water

Filling
3 egg whites
Pinch of salt
1/2 dl Dansukker Granulated Sugar
125 g butter or margarine, softened
100 g ground, blanched almonds
1 1/4 dl plain flour
1 dl jam, any sort

To decorate
Dansukker Icing Sugar
Easter sweets

Grease 12 brioche tins or other fluted tins. Combine the flour, sugar, vanilla sugar, salt and fat in a bowl and stir until the fat has disintegrated into the mixture. Add the egg yolks and water 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 sugar while still whisking. Work in the fat, followed by the almonds and flour.

Press the dough into the tins. Put a scant 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 icing sugar to serve.