Damson Linzer sandwich cookies

In a large mixing bowl, beat the butter and sugar with an electric hand mixer until light and fluffy (3-5 minutes). Add the yolk and vanilla; beat for a further minute until smooth and combined. In a separate bowl, use a fork to whisk together the allspice, flour, almonds and salt. Tip the dry ingredients into the butter mixture; beat until just coming together to form a dough (do not overmix). Cover with a plate or wrap in baking parchment and chill for 3 hours.

Let the dough stand out of the fridge for 5 minutes while you line 2 large baking trays with baking parchment. Cut the dough into 2; roll 1 piece out between 2 sheets of parchment (lightly flour if necessary) to about 3mm thick. Use a 7cm fluted cutter to cut out circles, re-rolling as needed, and transfer to the prepared baking trays. Repeat with the other piece.

Use the wide end of a piping nozzle (or a similar-sized small cutter) to cut circles out of the middle of ½ the fluted circles (you will have 24 fluted circles, 12 with holes in them). Put the mini circles on the trays too (as an extra perk for the baker). Chill for 10 minutes.

Preheat the oven to 170°C, gas mark 3. Bake the cookies for 10-12 minutes until turning slightly golden and firming up. Leave to cool on the trays for 5 minutes, then transfer to a cooling rack and cool completely for a further 1 hour. Sift a thin layer of icing sugar over the biscuits with the holes in them. Spoon 1 tsp jam onto the middle of each whole biscuit and use the back of the spoon to spread it out. To finish, place the biscuits with holes in them on top of the jam and gently press together. Store in an airtight container for up to 6 days.