Preheat the fan oven to 150 degrees Celsius (or 170 degrees Celsius static/gas 3).

Take the butter, that has been out of the fridge for about one hour, and cut into 1 cm cubes, then put it into a bowl.

To the butter, add the flour and sugar and mix well with your hands. The more you work it, the more it will start looking like big breadcrumbs and it will then turn into a dough, which should be worked until it turns homogeneous.

Divide the dough into 15 equal size balls and, from each, remove about one fifth. Use the larger part of the dough to form a round-shaped base, about 3mm thick, while using the second one to create the border. To create the border, roll the small piece of dough into a string and then place it on top of the biscuit, like a ring.

As you prepare each biscuit base, lay them on a baking tray that has been covered with a baking sheet, allowing at least 2cm between the biscuits. Once all of the biscuit bases and borders are prepared, place the tray in the oven, covered with cling film, and leave to rest for 20 to 30 minutes.

After about half an hour, remove the tray from the fridge and evenly divide the chunky jam into the center of each of the biscuit bases.

Once this is done, sprinkle evenly the almond flakes.

Place the tray in the oven and bake for about 20 minutes, until the edges and the almond flakes turn golden brown. Cooking times may vary depending on the performance of the oven, so it may be anything between 18 and 23 minutes for most ovens.