Preheat oven to 175C.

Place the toasted almonds in a bowl (of a food processor), and add flour, salt and cinnamon. Process until nuts are finely ground - should be about 1 minute.

Beat the butter and 200g confectioners sugar on medium with a mixer until pale and fluffy. - about 4 mins.

Add vanilla and beat until combined properly.

Now set the mixer to low and gradually add the almond texture from step 1, and beat until just incorporated.

Using a cookie scoop - or use a tablespoon - drop the dough onto parchment-lined baking sheets.

Make sure you space the drops about an inch apart.

Now bake the cookies 14 to 16 mins until edges are just golden.

Rotate the sheet halfway through to make sure every cookie gets the same amount of heat.

Take out and transfer the sheet to wire racks. Let cool completely.

As for the colors - process 100g fruit with 100g confectioners' sugar in the food processor until smooth and evenly tinted.

(If you happen to make too much, they can be stored in airtight containers for up to a month!)

Place each color in a small bowl and dip the cookies (domed side down) into the tinted sugars to coat. Let rest for 30 minutes before serving.

Cookies can be stored in an airtight container at room temperature for up to a week.